3cupsboneless and skinless turkey breastsor chicken, cooked and shredded (leftovers work great!)
1cupturkey gravyor chicken gravy
1teaspoondried ground sage
3egg whiteslightly beaten
Preheat oven to 400 degrees. Lightly coat a 9x13 inch casserole dish with nonstick spray.
In medium skillet, heat oil on medium heat. Add onion, garlic, celery, and carrot. Cook until onions are translucent. The carrots may still be crunchy. Add peas, salt, turkey, gravy, rosemary, oregano, and sage. Bring to a boil and simmer for 1 minute. Pour into prepared casserole dish.
In a separate bowl, combine both potatoes, egg whites, and parsley, Mix well. Drop by spoon fulls on top of turkey mix. Using a spoon, spread as evenly as possible over the turkey. Sprinkle with parmesan.
Bake for 20 minutes or until top begins to brown. Let set for 5 minutes before serving.