Shepherd's pie (rodier)

4 Servings

Ingredients

Quantity Ingredient
2 cups Peeled potatoes, cut up
2 tablespoons Grated Parmesan cheese
1 pounds Lean ground meat *
2 cups Water
1 tablespoon Flour
2 teaspoons Worstershire sauce
1 Bouillon cube, crushed
½ teaspoon Celery salt
2 tablespoons Chopped onion
1½ cup Frozen mixed vegetables
1 cup Sliced mushrooms

Directions

* Use ground beef, pork or lamb OR ¾ lb. cooked meat such as leftover roast. Chop leftover meat into small pieces and omit meat browning step.

Cook potatoes in lightly salted water just until tender. Drain, reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking liquid until fluffy; fold in Parmesan cheese. Set aside. Stir-cook meat in a frypan until pinkness disappears; remove to a plate. Remove any fat from frypan.

Combine water, flour, Worcestershire sauce, bouillon cube and celery salt in a screw top jar; shake until thoroughly mixed; pour into frypan. Add onion and stir-cook over medium heat 3 min; add vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms and browned meat. Continue cooking until heated through.

Spoon into a 6 cup casserole; top with potato mixture. Bake in 375F oven 30 min until potatoes are lightly browned and mixture is bubbly.

4 servings 1⅓ cups 3 Protein Choices, 1 Starchy, 1 Fruit & Vegetables

From Choice Cooking by Canadian Diabetes Association Shared by Elizabeth Rodier

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