Turkey Shepherd's Pie

--FILLING

-- 1 c Gravy, turkey

10 oz Broccoli, frozen

1/4 c Onion, finely chopped

1/2 c Celery, finely chopped

1/4 ts Marjoram leaves, dried

1/4 ts Salt

2 c Turkey, cooked, cubed

POTATO CRUST

2 pk Potatoes, instant, mashed (4

1 x Serving size)

1/2 ts Salt

2 ts Onion, instant, minced

2 tb Butter or margerine

1/4 c Pimiento, finely chopped

1 ea Egg, slightly beaten

2 tb , parmesan, grated

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. Randy Rigg