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Shepherd’s Turkey Pie

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Shepherd’s Turkey Pie

2 Onions, sliced
2 tbsp 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 peeled
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
6 Potatoes, cooked, mashed

In a large saucepan, sauté 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.

Submitted by Mark W.

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