Turkey Shepherd’s Pie

  • on April 19, 2008
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Ingrients & Directions

1 c Gravy, turkey
10 oz Broccoli, frozen
1/4 c Onion, finely chopped
1/2 c Celery, finely chopped
1/4 ts Marjoram leaves, dried
1/4 ts Salt
2 c Turkey, cooked, cubed

2 pk Potatoes, instant, mashed (4
1 x Serving size)
1/2 ts Salt
2 ts Onion, instant, minced
2 tb Butter or margerine
1/4 c Pimiento, finely chopped
1 ea Egg, slightly beaten
2 tb Cheese, parmesan, grated

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

8 Servings

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