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

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