TURKEY POT PIE

5 mashed potatoes

1 slightly beaten egg

1/2 cup mayonnaise

1 tablespoon lemon juice

3 cups turkey, Diced

2 cups celery, Chopped

1 cup peas, Cooked, drained

1 cup cheddar cheese, grated

Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through.

TURKEY SHEPHERD'S PIE

FILLING

1 cup turkey gravy

10 ounces frozen broccoli

1/4 cup onions, finely chopped

1/2 cup celery, finely chopped

1/4 teaspoon dried marjoram leaves

1/4 teaspoon salt

2 cups cooked turkey, cubed

POTATO CRUST

2 packages instant mashed potato

1/2 teaspoon salt

2 teaspoons instant minced onion

2 tablespoons butter or margarine

1/4 cup pimiento strips, finely chopped

1 each egg, slightly beaten

2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make filling: Cook broccoli as package label directs; drain. Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring. Remove from heat. Add broccoli and turkey, mixing well; cover, and keep warm. make Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter. Add pimiento and egg, beating with fork until well combined.