Turkey Pies with Mashed Potato-Asiago Topping

Ingredients

• 2 ounces asiago cheese finely grated
• 0.3 teaspoon pepper black divided freshly ground
• 2 teaspoons butter 
• 2 tablespoons cooking wine dry white
• 1.5 cups less-sodium chicken broth fat-free
• 2 tablespoons flour all-purpose
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 2 teaspoons olive oil 
• 0.8 cup peas green frozen
• 3 cups potatoes refrigerated mashed (such as Simply Potatoes)
• 0.8 teaspoon salt 
• 0.3 cup shallots minced ( 3)
• 3 cups turkey diced cooked
• 0.7 cup onion yellow finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• ramekin

Directions

1. Preheat oven to 40
2. Heat oil and butter in a large nonstick skillet over medium heat.
3. Add onion and shallots; cook for 6 minutes or until tender, stirring frequently.
4. Add peas and wine, and cook 2 minutes.
5. Add turkey, parsley, and sage.
6. Combine broth and flour in a small bowl, and stir well with a whisk.
7. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.
8. Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture.
9. Place ramekins on a baking sheet.
10. Bake at 400 for 20 minutes or until lightly browned and bubbly.
11. Let stand for 8 minutes before serving.