TURKEY SHEPHERD'S PIE
Regi Dean's Recipes 08/22/99
Turkey
Randy Rigg
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Broccoli, frozen	10 oz
Butter or margerine	2 tb
Celery, finely chopped	1/2 c
Cheese, parmesan, grated	2 tb
Egg, slightly beaten	1 ea
Gravy, turkey	1 c
Marjoram leaves, dried	1/4 ts
Onion, finely chopped	1/4 c
Onion, instant, minced	2 ts
Pimiento, finely chopped	1/4 c
Potatoes, instant, mashed (4	2 pk
Salt	1/2 ts
Salt	1/4 ts
Turkey, cooked, cubed	2 c
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 8 Servings
1 x  Serving size)
Preheat oven to 350 degrees.  Lightly grease a 2-quart casserole
dish. Make filling:  Cook broccoli as package label directs; drain.
Meanwhile, combine gravy with onion, celery, marjoram, and salt;
bring to boil, stirring. Remove from heat.  Add broccoli and turkey,
mixing well; cover, and keep warm. make Potato Crust: Prepare
potatoes as the package label directs, using amount of liquid
specified on package; include salt, onion, and butter. Add pimiento
and egg, beating with fork until well combined.

Randy Rigg