Title: Turkey Shepherd's Pie
Categories: Main
Yield: 8 Servings
| FILLING |
| 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 |
| POTATO CRUST |
| 2 | pk | Potatoes, instant, mashed (4 |
| | | Serving size) |
| 1/2 | ts | Salt |
| 2 | ts | Onion, instant, minced |
| 2 | tb | Butter or margerine |
| 1/4 | c | Pimiento, finely chopped |
| 1 | | 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