Name: Shepherd’s Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9 Servings
Ingredients: 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; 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

Ingredients

Adjust Servings:

	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: 1/9 of recipe RENAL EXCHANGE: 2 Protein + 2 Starch + 1/2 Vegetable
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:
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Tip: A good recipe to assemble ahead and bake later. You can freeze unbaked shepherd’s pie for later use.

Ingredients

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

Preparation

1 Done	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	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	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	Add canned lentils, chili and soy sauce, and garlic powder to the pan and cook for another 5 minutes. Set aside.
5 Done	Place the rack in the middle and preheat oven to 375 °F (190 °C).
6 Done	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	Garnish with parsley before serving.