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Cottage Pie
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
3 cloves garlic, chopped
1/4 cup white wine
1 cup leftover turkey gravy
1 1/2 teaspoons fresh chopped thyme
1 1/2 cups cooked turkey, chopped
1/2 cup peas
1 1/2 cups leftover mashed potatoes
Rosemary sprigs (optional)
Saute onion, celery, carrots and garlic in butter over medium heat,
8 to 10 minutes. Stir in wine, gravy and thyme. Bring to a low
boil. Reduce heat and simmer, covered, 15 minutes.
Place turkey and peas in casserole dish. Pour over gravy and
vegetable mixture.
Spoon mashed potatoes on top. Bake at 400F for 25 minutes, or
until potatoes are golden brown on top and casserole is bubbly.
Garnish with rosemary sprigs if desired.
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Shepherds Pie 39