TURKEY COTTAGE PIE
2 Tbs butter
1/2 c onion, chopped
1/2 c celery, diced
1/2 c carrots, diced
1 clove garlic, minced
1/4 c white wine
1 c prepared turkey gravy (bottled is fine)
1/4 tsp thyme
1-1/2 c cooked turkey breast, cubed
1/2 c frozen English peas
1-1/2 c mashed potatoes
Rosemary sprigs (optional)
Melt butter in medium saucepan. Add onion, celery, carrots and
garlic. Saute over medium heat, stirring, 8 to 10 minutes. Stir
in wine, gravy and thyme. Bring to a low boil. Reduce heat and
simmer, covered, 15 minutes.
Divide turkey and peas between two small casserole dishes. Add
gravy and vegetable mixture.
Prepare mashed potatoes. Spoon over top of casseroles. Bake at
400 degrees for 20 minutes, or until potatoes are golden brown on
top. Garnish with rosemary.