Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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