Shepard’s Turkey Pie: Thanksgiving Leftovers
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.