Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes
Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes. Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg. And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.
The recipe is subtitled “Shepherd’s Pie” but it is not baked. It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.