TURKEY SHEPHERDS PIE

Click here to watch the step-by-step video

Ingredients:

• 3 tbsp butter
• 1/2 small onion finely diced
• 2 large carrots peeled and finely diced (about 2 cups)
• 1 stalk celery finely diced (about 1/3-1/2 cup)
• 1/2 tsp minced garlic
• 1 tbsp GF flour
• 1 1/2 cups chicken broth (mix 1 1/2 cups water with 1 TBS CMM chicken bouillon or Chicken Ramen seasoning)
• 1 cup frozen peas
• 2 cups cooked chopped turkey
• salt and pepper
• 1/2 tsp dried thyme
• 3 cups mashed potatoes

Instructions:

1. Heat oven to 375°.
2. In a medium oven-safe skillet, melt 1 tbsp butter over medium-high heat (or add canola oil). Add onion, carrots, peas and celery and cook, stirring, until tender (about 15-20 minutes). Add garlic and cook 1 minute.
3. Add one more tablespoon butter to cooked vegetables. Add flour and stir until combined completely. Add broth and cook and stir until broth is thickened.
4. Stir in peas and turkey until peas are warmed through. Season with salt/ pepper to taste and add thyme.
5. Top with mashed potatoes and dab with remaining butter. Bake for 20 minutes, or until potatoes are heated through.