| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | Canadian | Main dish | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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