Turkey Pies with Mashed Potato-Asiago Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Leftover onions, fresh herbs, and mashed potatoes jazz up this fresh twist on turkey potpie. Use your own leftover mashed potatoes in place of the prepared ones-you may need to cut the amount of pepper or cheese depending on how the potatoes are seasoned. Ingredients:
2 teaspoons olive oil |
2 teaspoons butter |
2/3 cup finely chopped yellow onion |
1/3 cup minced shallots (about 3) |
3/4 cup frozen petite green peas |
2 tablespoons dry white wine |
3 cups diced cooked turkey |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh sage |
1 1/2 cups fat-free, less-sodium chicken broth |
2 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper, divided |
3 cups refrigerated mashed potatoes (such as simply potatoes) |
1/2 cup (2 ounces) finely grated asiago cheese |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Heat oil and butter in a large nonstick skillet over medium heat. Add onion and shallots; cook for 6 minutes or until tender, stirring frequently. Add peas and wine, and cook 2 minutes. Add turkey, parsley, and sage. Combine broth and flour in a small bowl, and stir well with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.
3. Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture. Place ramekins on a baking sheet. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand for 8 minutes before serving.
|
|