Turkey and Barley Pie

Turkey and Barley Pie

Metric Ingredient Imperial 500 ml potatoes, diced 2 cup 750 ml sweet potatoes, diced 3 cup 25 ml butter 2 tbsp 50 ml milk 1/4 cup 25 ml vegetable oil 2 tbsp 250 ml onion, diced 1 cup 250 ml celery, diced 1 cup 500 g ground turkey 1 lb 2 cloves garlic, minced 2 10 ml dried thyme 2 tsp 15 ml worcestershire sauce 1 tbsp 250 ml frozen peas 1 cup 125 ml pearl barley 1/2 cup 250 ml chicken stock 1 cup

In a large pot of boiling water; add potatoes and sweet potatoes.  Boil for 20 minutes or until soft enough to mash.  Drain well.  Add butter and milk and mash.  Set aside. In a large stock pot; heat oil over medium heat.  Saute onion, carrot and celery for 10 minutes or until softened.  Add turkey and cook until no longer pink.  Add garlic, thyme, worcestershire sauce, peas, barley and chicken stock.  Bring to boil.  Reduce heat and simmer for 30 minutes. Place mixture in large casserole dish and top with mashed potatoes.  Bake in preheated 350 F (180 C) oven for 30 minutes or until potatoes are golden. Servings: 6

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