2 c Peeled potatoes, cut up
2 tb Grated Parmesan cheese
1 lb Lean ground meat *
2 c Water
1 tb Flour
2 ts Worstershire sauce
1 Bouillon cube, crushed
1/2 ts Celery salt
2 tb Chopped onion
1 1/2 c Frozen mixed vegetables
1 c Sliced mushrooms
* 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
From
Yields
4 Servings