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