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

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