Turkey Shepherd's Pie
Yield
8 servingsPrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | cup | gravy |
|
| 10 | ounces | broccoli, frozen |
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon | salt |
|
| 2 | cups |
turkey
cooked, cubed |
*
|
| Potato crust | |||
| 2 | packages |
potatoes
mashed |
*
|
| ½ | teaspoon | salt |
|
| 2 | teaspoons |
onions
minced |
|
| 2 | tablespoons | butter |
|
| ¼ | cup |
pimentos
chopped |
|
| 1 | each |
eggs
slightly beaten |
|
| 2 | tablespoons |
cheese
grated |
|
Trans-fat Free, Low Carb
Directions
Preheat oven to 350℉ (180℃).
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.
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.
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