- Portion size 4 servings
Ingredients
Method
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 1289 mg
- Protein 33 g
- Calories 485.0
- Total fat 14 g
- Cholesterol 83 mg
- Saturated fat 7 g
- Total carbohydrate 58 g
%RDI
- Iron 22.0
- Folate 23.0
- Calcium 27.0
- Vitamin A 40.0
- Vitamin C 28.0
