Shepherd Pie with veggies and pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cubed cooked leftover pork1 10.5 oz.package frozen mixed vegetables1 can cream of chicken soup2 cups instant mashed potatoes1 cup low fat sour cream1 cup 2% milk2 1/3 cups water
In an oven-proof pan place the pork, veggies, soup and sour cream. Stir to mix all ingredients .
In a sauce pan bring to a boil the water. Stir in the milk and add the instant potatoes. Remove from the heat and stir well to fluff the potatoes
Carefully mound the potatoes on the veggie mixture to cover them. Cover all with foil.
Place in a 350 F oven for about 30 minutes, until hot a bubbly. Uncover and, if desired lightly brown the potatoes under the broiler.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FORTEWHO2.
In a sauce pan bring to a boil the water. Stir in the milk and add the instant potatoes. Remove from the heat and stir well to fluff the potatoes
Carefully mound the potatoes on the veggie mixture to cover them. Cover all with foil.
Place in a 350 F oven for about 30 minutes, until hot a bubbly. Uncover and, if desired lightly brown the potatoes under the broiler.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FORTEWHO2.
Nutritional Info Amount Per Serving
- Calories: 561.3
- Total Fat: 34.5 g
- Cholesterol: 100.1 mg
- Sodium: 810.5 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.2 g
- Protein: 26.1 g
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