|2 cups||Peeled potatoes, cut up|
|2 tablespoons||Grated Parmesan cheese|
|1 pounds||Lean ground meat *|
|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|
* 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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