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Potato-Topped Turkey Pie

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  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
  Butter/Margarine 2 Tablespoon

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.
Set aside.
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 350° for 1 hour or until lightly browned.

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Potato-Topped Turkey Pie Recipe