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23/01/2019
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
29/01/2019
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
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Around The Alliance!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Board of Directors Meeting Highlights
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
January Blood Donor Clinics
Changes to Emergency Department Registration Process at Clinton Public Hospital
What's For Dinner Wednesday
HPHA Looks to End Hallway Medicine through System Partnerships
Volunteer Spotlight: Joanne
HPHA's Facebook Protocol
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Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
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2018 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's For Dinner? Portobello Shepherd's Pie!

A fast and fresh vegetarian Shepherd's Pie made with Portobello mushroom, carrots, peas, corn and onions and topped with garlic mashed potatoes!

Image: Source

Ingredients:

For potatoes:

For vegetables:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ pounds Portobella mushrooms, cut into 1-inch cubes
  • 1 ¼ teaspoon Kosher salt, divided
  • 1 medium onion, diced
  • 7 ounces (3 medium) carrots, peeled and diced
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh thyme or rosemary
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels
Directions:
  1. In a large sauté pan, heat the butter and oil. Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.
  2. Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.
  3. Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.
  4. Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.
  5. Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).
  6. To assemble: Preheat broiler to high.
  7. Transfer vegetables to an 8” x 11” casserole dish.
  8. Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden.
  9. Garnish with parsley.
Nutrition Information

Yield: 6 servings, Serving Size: 1 1/2 cups

Amount Per Serving:

  • Calories: 313 calories
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 17mg
  • Sodium: 731mg
  • Carbohydrates: 50g
  • Fiber: 8g
  • Sugar: 9g
  • Protein: 12g

Source: skinnytaste.com

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