SHEPHERD’S TURKEY PIE

Servings: 6
Ingredients:

2    Onions, sliced
2 tb Vegetable oil
4 c  Chop.cooked turkey / chicken
1/4 c  Whole wheat flour
2 c  Chicken stock or broth
2 c  Sliced steamed carrots
2 c  Diced tomato or canned peeld
1/2 ts Dried thyme
1/2 ts Dried rosemary
6    Potatoes, cooked, mashed

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.

1/6 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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