Shepherd's Turkey Pie Recipe

Ingredients

2 Onions, sliced
2 tbsp Vegetable oil
4 cup Turkey / chicken, cooked chopped
1/4 cup Whole wheat flour
2 cup Chicken stock or broth
2 cup Carrots, sliced, steamed
2 cup Tomato/canned peeled diced
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
6 Potatoes, cooked, mashed


Directions

In a large saucepan, saute the onions in the oil for 5 minutes. Add
the turkey (or chicken). Sprinkle in the flour, stir to blend. Add
the chicken stock, carrots, tomatoes, thyme, and rosemary.

Cook over medium heat until thickened. Pour into a lightly oiled
3-quart casserole. Spread the potatoes over the top. Bake in a 375
F oven for 20 to 30 minutes, or until browned.

1/6 recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange
38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium,
1133 mg potassium, 71 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93


Servings: 6 servings

 

 

Shepherd's Turkey Pie Recipe brought to you by Recipe Ideas


Categories: Diabetic; Main Dish; Vegetables; Meats; Crockpot


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Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an eruption in manuscripts on cooking, many of which are now in academic collections.

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We hope you enjoy this Shepherd's Turkey Pie recipe.

 


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