Signature Dish of Jill McQuown

Turkey Cottage Pie

2 tbs. butter
1/2 c. onion, chopped
1/2 c. celery, diced
1/2 c. carrots, sliced
1 clove garlic, minced
1/4 c. white wine
1 c. turkey gravy
1/4 tsp. dried thyme
1/8 tsp. white pepper
1/2 tsp. salt or to taste
1-1/2 c. cooked turkey, chopped
1/2 c. peas (from frozen)
1-1/2 c. leftover mashed potatoes
Rosemary sprigs (optional)

Melt butter in medium saucepan. Add onion, celery, garlic and carrots. Saute over medium heat, stirring, about 8-10 minutes. Deglaze the pan with wine, then stir in the turkey, gravy and seasonings. Bring to a low boil. Reduce heat to low and simmer, covered, about 10 minutes.

Divide the turkey and the vegetable/gravy mixture between two 2-cup casserole dishes. Spoon the leftover mashed potatoes on the top. Bake at 400F for 20 minutes or until the potatoes are golden brown on top. Garnish with rosemary sprigs.

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