A savory pie with a potato
crust filled with diced cooked turkey, celery, peas and cheddar
cheese. A tasty use for leftover turkey.
Turkey
Potato Pie
- 5 russet potatoes, peeled
1 large egg
1/2 cup mayonnaise
1 tablespoon lemon juice
3 cups diced cooked turkey
2 cups chopped celery
1 cup frozen peas
1 cup shredded cheddar cheese
- In a large saucepan in
salted water cook peeled potatoes until tender; drain and cool.
Transfer to a bowl to mash until smooth. Stir in egg, beat together
until well-blended. Spread in well oiled 9-inch pie pan. Bake
in a 375°F (190°C) oven for 10 minutes.
- Meanwhile, in a medium
bowl combine together mayonnaise and lemon juice; stir in cooked,
diced turkey, chopped celery, and frozen peas. Spoon into the
potato crust. Top with shredded cheddar cheese. Continue baking
for 15 to 20 minutes, or until heated through.
Makes 8 servings.
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