Shepherd's turkey pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; sliced | |
| 2 | tablespoons | Vegetable oil; |
| 4 | cups | Turkey / chicken; cooked chopped |
| ¼ | cup | Whole wheat flour; |
| 2 | cups | Chicken stock or broth; |
| 2 | cups | Carrots; sliced, steamed |
| 2 | cups | Tomato/canned peeled diced; |
| ½ | teaspoon | Dried thyme; |
| ½ | teaspoon | Dried rosemary; |
| 6 | Potatoes; cooked, mashed | |
Directions
In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned.
⅙ recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93