Potato-Topped Turkey Pie
|Carrots||4 , thinly sliced|
|Celery stalks||2 , chopped|
|Onions||2 Small, minced|
|Green pepper||1 Small, minced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cooked english peas||2 Cup (32 tbs)|
|Cubed cooked turkey||4 Cup (64 tbs)|
|Dried whole thyme||1 Teaspoon|
|Dried whole basil||1 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Turkey broth/Chicken broth||2 Cup (32 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Red pepper||1 Pinch|
|Potatoes||6 , peeled, cubed to make 7 cups|
|Milk||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
Saute first 5 ingredients in 3 tablespoons butter in a large Dutch oven until tender.
Add English peas, turkey, thyme, basil, and sage, mix well.
Melt 1/4 cup butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add turkey broth and half-and-half, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in nutmeg and red pepper.
Add sauce to vegetable mixture, mix well.
Pour into a greased 13- x 9- x 2-inch casserole.
Cook potatoes in water to cover until tender, drain well, and mash.
Combine potatoes, 1/2 cup milk, 2 tablespoons Parmesan cheese, salt, and 2 tablespoons butter, mixing well.
Add enough milk for spreading consistency.
Spoon potatoes over vegetable mixture, and spread evenly, sealing edges.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Bake at 350Â° for 1 hour or until lightly browned.