TURKEY SHEPHERD’S PIE

Servings: 8
Ingredients:

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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
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

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