Turkey Pie with Cheddar Potato Topping
Source of Recipe
CBC Manitoba
List of Ingredients
2 tbsp (25 ml) oil
3 cups (750 ml) fresh mushrooms, quartered
2 (2) onions, chopped
1 cup (250 ml) diced carrots
1/3 cup (75 ml) flour
1 cup (250 ml) turkey or chicken stock
1 cup (250 ml) lower fat milk
½ tsp (2 ml) thyme
¼ tsp (1 ml) hot pepper sauce
½ tsp (2 ml) pepper
salt to taste
4 cups (1 L) diced cooked turkey
¾ cup (175 ml) fresh or frozen corn
¾ cup (175 ml) fresh or frozen peas
¼ cup (50 ml) diced pimento
1 tsp (5 ml) paprika
Recipe
Heat oil in frypan over medium heat. Add mushrooms, onions, and carrot. Cook and stir 2 minutes. Sprinkle with flour. Cook gently 5 minutes. Do not brown. Stir in broth and milk. Bring to Boil. Reduce heat. Add thyme, hot sauce, pepper and salt to taste. Simmer gently 10 minutes, stirring occasionally. Stir in turkey, corn, peas and pimento. Spoon into a 3-quart (1.5 L) casserole dish. Top with Cheddar Potato Topping. Sprinkle with paprika. Bake at 400F(200 C) fir 30 - 35 minutes or until hot and bubbly
Cheddar Potato Topping
6-8 (6-8) baking potatoes, peeled and cut into 2 " pieces
¾ cup (75 ml) lower fat milk
¼ tsp (1 ml) freshly ground pepper
salt to taste
¾ cup (175 ml) grated, light, old cheddar
Cooked potatoes in boiling salted water until tender. Drain well. Mash. Beat in milk, pepper, salt and cheese. Add more milk if necessary to make the potatoes spreadable.
Yield: 8 servings
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