Of all the shepherd’s pie recipes I’ve tried through the years, this one is definitely the best. I enjoy cooking for my family, who all agree this meat pie is a keeper.
—Mary Arthurs, Etobicoke, ON
Prep: 30 min. • Bake: 45 min. • Makes: 6 servings
PORK LAYER
1 lb. ground pork
1 small onion, chopped
2 garlic cloves, minced
1 cup cooked rice
1/2 cup pork gravy or 1/4 cup chicken broth
1/2 tsp. salt
1/2 tsp. dried thyme
CABBAGE LAYER
1 medium carrot, diced
1 small onion, chopped
2 Tbsp. butter or margarine
6 cups chopped cabbage
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
POTATO LAYER
2 cups mashed potatoes
1/4 cup shredded cheddar cheese
In a skillet over medium heat, brown the pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. In the same skillet, saute the carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.
Per serving: 1 cup equals 365 cal., 19g fat (8g sat. fat), 66mg chol., 1045mg sodium, 28g carb. (5g sugars, 4g fiber), 19g pro.
GOES GREAT WITH
Green beans add color, flavor and nutrition to this family staple.
Beef Up On Veggies
Sneak more vegetables into family meals. Add a handful of frozen corn kernels or peas into the cabbage layer or work in chopped zucchini.