Try this Shepherds Pie recipe, or contribute your own.
Suggest a better description* Use ground beef, pork or lamb OR 3/4 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 1 1/3 cups 3 Protein Choices, 1 Starchy, 1 Fruit & Vegetables From Choice Cooking by Canadian Diabetes Association Shared by Elizabeth Rodier
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 | ||
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Calories: 383 | ||
Calories from Fat: 164 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 78.5mg | 24 % | |
Sodium 441.7mg | 15 % | |
Potassium 951.4mg | 25 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 22.5g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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