Turkey shepherd's pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Gravy, turkey |
| 10 | ounces | Broccoli, frozen |
| ¼ | cup | Onion, finely chopped |
| ½ | cup | Celery, finely chopped |
| 2 | packs | Potatoes, instant, mashed (4 |
| 1 | x | Serving size) |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Onion, instant, minced |
| ¼ | teaspoon | Marjoram leaves, dried |
| ¼ | teaspoon | Salt |
| 2 | cups | Turkey, cooked, cubed |
| 2 | tablespoons | Butter or margerine |
| ¼ | cup | Pimiento, finely chopped |
| 1 | each | Egg, slightly beaten |
| 2 | tablespoons | Cheese, parmesan, grated |
Directions
FILLING
POTATO CRUST
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make filling: Cook broccoli as package label directs; drain.
Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring. Remove from heat. Add broccoli and turkey, mixing well; cover, and keep warm. make Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter. Add pimiento and egg, beating with fork until well combined. Randy Rigg From: Randy Rigg Date: 12-02-93 Submitted By BARRY WEINSTEIN On 12-26-94