Shepherd’s Pie for 4

Ingredients

• 8 oz lean ground beef
• 8 oz lean ground pork
• 90g onion, diced
• 1 clove garlic, minced
• 2 cups leftover mashed potatoes (no butter, cream or seasoning)
• 1 cup frozen mixed vegetables…peas, carrots, corn, lima beans, green beans (thawed)
• 1 tbsp (3 tsp) Lea & Perrins original Worcestershire sauce (1 tsp/55mg sodium)
• 256g leftover gravy (Club House, sodium reduced, made even lower with 2 cups of vegetable and potato cooking water, 1 tbsp corn starch)
• 1 tsp no-salt seasoning (Kirkland’s, 21 Salute or your choice)
• 2 tsp homemade grainy mustard (no salt)
• Cooking spray
• Paprika & dried/fresh parsley for garnish (optional)

Directions

1. Heat oven to 375°

2. Pan fry the ground beef, pork, onion and garlic together until the meat is fully cooked and crumbled and the vegetables are translucent. Drain and rinse under hot water if there is still a lot of grease in the meat.

3. Spray the bottom and sides of a casserole dish and put a layer of the cooked meat, onion and garlic as your first layer.

4. Over the meat layer, arrange a layer of the frozen, thawed vegetables.

5. Mix the Worcestershire sauce, the no-salt seasoning and the mustard in with the gravy and pour over the meat and vegetables.

6. Make a topping with the potatoes over the meat, vegetables and gravy with the potatoes. Spray with a spritz of cooking spray (butter spray could be used) and a sprinkle of paprika and parsley, if desired, and place the casserole into oven. If your casserole dish is very full, place a cookie sheet under it to avoid bubble over and oven cleaning!

7. Cook for about 45 minutes or until everything is heated through and vegetables are cooked.

8. Divide into four portions and enjoy! Season with fresh pepper if desired.