Easy Shepherd’s Pie - renal friendly

Easy Shepherd’s Pie

Recipe submitted by DaVita renal dietitian Juhi from California.

Portions: 6
Serving size: 1/6 of pie

Ingredients

2 large potatoes that have been leached
6 tablespoons butter (divided use)
1 cup onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground beef
1/2 teaspoon black pepper
2 teaspoon Worcestershire sauce
1/3 cup tomato sauce
3/4 cup carrots, chopped
3/4 cup frozen green peas
1 cup nondairy creamer
1/2 cup brown gravy (from dry mix and water)
Preparation

Peel potatoes and cut into 1/2 inch pieces. Boil potatoes in a large pot of water until tender (about 20 minutes); drain.
While potatoes are cooking, melt 3 tablespoons butter in a large frying pan. Over medium heat, sauté onions and garlic until tender (10 minutes).
Add ground beef and sauté until no longer pink.
Add pepper, Worcestershire sauce, tomato sauce and vegetables. Simmer on low heat, uncovered, for 10 minutes.
Preheat oven to 400° F.
Mash potatoes in a bowl with 3 tablespoons of butter. Mix in nondairy creamer to give potatoes a creamy consistency. Add pepper to taste.
Spread beef evenly in baking dish. Cover evenly with mash potatoes. Use a fork to make a design.
Bake for 30 minutes until bubbly. To brown top, broil for 2 minutes if desired.
Serve 2 tablespoons of gravy over each portion.
Nutrients per serving

Calories: 540
Protein: 23 g
Carbohydrate: 22 g
Fat: 40 g
Cholesterol: 117 mg
Sodium: 323 mg
Potassium: 645 mg
Phosphorus: 231 mg
Calcium: 38 mg
Fiber: 3.1 g

Renal and Renal Diabetic Food Choices

3 meat
1 starch
1-1/2 vegetable, medium potassium
4 fat

Carbohydrate Choices

1-1/2

Helpful Hints

Boiling potatoes in a large pot of water reduces potassium content. Peel and cut potatoes into small pieces, cover with water and boil to desired consistency. Discard cooking water.
Freeze extra portions for a quick meal later.