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Recipe: Turkey Shepherd's Pie

What to do with all of that left-over Thanksgiving turkey? Try this shepherd's pie!

1 cup dried onion dices or 1 medium onion, chopped
1 tablespoon olive oil
4 cups chopped turkey (or 1 pound ground turkey, browned)
2 1/2 cups various dried vegetables (corn, peas, carrots, peppers, canned mushrooms, squash, etc.)
1 1/2 cups gravy (see below)
4 cups mashed potatoes (instant or leftovers)
salt and pepper to taste

Saute onion in olive oil. Add turkey and vegetables. Add gravy, and salt/pepper to taste. Stir to mix. Spread in bottom of a baking dish big enough (try a 2-quart). Top with potatoes. Bake 30 minutes at 350 degrees. Very filling and quite tasty.

Variation: Use extra-heavy-duty aluminum foil to bake as a Foil-Pocket. Make small enough for a single serving or large enough for everyone. This practically eliminates clean-up.

3 tablespoons olive oil
1 tablespoon butter (or lactose-free equivalent)
4 tablespoons flour (or corn-starch for gluten-free)
1 1/2 cups chicken broth

Heat oil and butter. Sprinkle in the flour and cook for several minutes, stirring (don't let it turn brown). Add chicken broth and stir. Will thicken up after several minutes.

If you are careful with ingredients this is GLUTEN-FREE and HEART-HEALTHY.

Copyright (c) 2008 New View Group, LLC

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