Easy Shepherd’s Pie
Ingredients
- 1 tbsp. (15 ml) canola oil
- 1 c. (250 ml) chopped yellow onion
- 2 cloves garlic, minced
- 1 lb. (0.5 kg) lean ground pork
- 1 10-oz. (284-ml) can sodium-reduced beef broth
- 2 tbsp. (30 ml) tomato paste
- 2 tbsp. (30 ml) chopped fresh parsley
- 1 tsp. (5 ml) chopped fresh thyme
- 2 c. (500 ml) mixed frozen vegetables
- Salt and ground black pepper to taste
- Chopped fresh parsley for garnish
Potato Topping
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- 2 large russet potatoes, peeled and cut into 2-inch pieces
- 3 tbsp. (45 ml) butter
- 1/2 c. (125 ml) milk
- Salt to taste
Instructions
For the pork:
In large skillet, heat oil over medium-high heat. Add onion, garlic and ground pork. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 15 minutes. Drain cooking liquid if needed.
Add broth, tomato paste, parsley, thyme and frozen vegetables. Mix well. Simmer until juices thicken, about 10 minutes. Spoon mixture into lightly greased 1-1/2-quart casserole. Spread potato topping on top.
Preheat oven to 375 F. Bake 30-35 minutes or until potato topping starts to brown. Garnish with additional parsley.
For the potato topping:
Cook potatoes in large pot of boil- ing water until tender. Drain well. Mash with butter, milk and salt.
Source: Manitoba Pork Council
Broccoli and Cheddar White Bean Spread
Ingredients
- 1-1/2 c. (375 ml) broccoli florets
- 1 can (540 ml) cannellini beans or white kidney beans, drained and rinsed
- 1 c. (250 ml) shredded old cheddar cheese
- 1 clove garlic, minced
- 3 tbsp. (45 ml) olive oil
- 3 tbsp. (45 ml) lemon juice
- 1/4 tsp. (1 ml) salt
- 1/4 tsp. (1 ml) pepper
- 9 c. (2.1 l) vegetable crudites, (baby carrots, celery, sweet pepper)
- 3 whole grain Greek-style pitas, cut in wedges
Instructions
In saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well. Transfer to food processor.
Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth.
To take along, divide dip, vegetables and pitas among resealable containers.
Source: Manitoba Pulse and Soybean Growers
