2 onions; sliced
2 tablespoon vegetable oil
4 cup turkey / chicken; cooked chopped
1/4 cup whole wheat flour
2 cup chicken stock or broth
2 cup carrots; sliced, steamed
2 cup tomato/canned peeled diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 potatoes; cooked, mashed

In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.

Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned.

Yield: 6 servings