

3 cups potato, peeled and diced (1/2 inch) | |
2 cups sweet potato, peeled and diced (1/2 inch) | |
2 tablespoons vegetable oil | |
2 tablespoons milk (2% MF) | |
1 teaspoon garlic powder | |
1/4 cup parmesan, grated | |
2 cups frozen corn kernels (To save time, skip step 2 by using canned creamed corn. Compare brands and choose lowest in sodium.) | |
3/4 cups cream (15% MF) | |
2 tablespoons vegetable oil | |
1 cup onion, diced | |
1 cup carrots, diced | |
450 g ground chicken | |
540 ml can lentils, no salt added, rinsed and drained | |
2 tablespoons chili sauce | |
1/2 tablespoon reduced sodium soy sauce | |
1 teaspoon garlic powder | |
Chopped parsley for garnish |
Nutrient Analysis | |||||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||||
Calories | 325 Kcal | ||||||||||||||||||||
Protein | 16 g | ||||||||||||||||||||
Carbohydrates | 35 g | ||||||||||||||||||||
Fibre | 6 g | ||||||||||||||||||||
Sugars | 5 g | ||||||||||||||||||||
Total Fat | 14 g | ||||||||||||||||||||
Saturated Fat | 4 g | ||||||||||||||||||||
Cholesterol | 56 mg | ||||||||||||||||||||
Sodium | 308 mg | ||||||||||||||||||||
Potassium | 684 mg | ||||||||||||||||||||
Phosphorus | 254 mg | ||||||||||||||||||||
Shepherd’s Pie:
Downloadable/printer-friendly version
Tip: A good recipe to assemble ahead and bake later. You can freeze unbaked shepherd’s pie for later use.
1
Done
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Double boil diced potatoes and sweet potatoes: In a pot, cover dices with cold water. Bring to boil and drain them. Cover them with water again. Bring to boil and cook until tender, about 10 minutes. Drain them. Add oil, milk, garlic powder, and parmesan and mash them. |
2
Done
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In a small pot, heat 1 cup of the corn and cream. Bring to a boil, reduce heat, and simmer for 2 minutes. Cream the corn with an immersion blender. Add the remaining corn, stir, cook for another 2–3 minutes, and set aside. |
3
Done
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In a non-stick frying pan, heat vegetable oil over medium-high and sauté onion and carrots for about 10 minutes. Add the ground chicken and cook until done (10 minutes). |
4
Done
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Add canned lentils, chili and soy sauce, and garlic powder to the pan and cook for another 5 minutes. Set aside. |
5
Done
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Place the rack in the middle and preheat oven to 375 °F (190 °C). |
6
Done
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In a 9 × 9" baking dish, layer the ingredients. Chicken and lentils on the bottom, followed by creamed corn. Top with a layer of potato and sweet potato puree. Add black pepper to taste. Bake in the oven for 30 minutes. |
7
Done
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Garnish with parsley before serving. |