Potato Turkey Pot Pie
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 485 |
| pro | 33 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 58 g |
| fibre | 5 g |
| chol | 83 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 22 |
| vit A | 40 |
| vit C | 28 |
| folate | 23 |
Ingredients
- 4 (2 lb/1 kg) potatoes, peeled and cut in chunks
- 2-1/2 cups milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- 1/2 tsp dried thyme
- 2 cups cubed cooked turkey or chickens
- 1-1/2 cups frozen mixed vegetables
- 2 tbsp grated Parmesan cheese
Preparation
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.
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