Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Jennifer Martinkus
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 potpie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

283 calories; calories from fat 27%; fat 8.5g; saturated fat 3.3g; mono fat 2.6g; poly fat 0.9g; protein 27g; carbohydrates 23.6g; fiber 3g; cholesterol 81mg; iron 2.3mg; sodium 794mg; calcium 139mg.
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