In March (Nutrition Month) we asked you to submit your favourite higher-fat recipes for a healthy makeover. The winner of our healthy makever recipe contest is Jeanette Baye of British Columbia. She kindly agreed to test the new version, and her review of the lightened-up recipe is below. The original recipe had 440 calories and 27 g fat per serving based on six servings. The lightened up recipe has 409 calories and 17 g fat.
- Portion size 6 servings
- 2 cups mashed potatoes
- 1 egg
- 1 can evaporated 2% milk
- 1 lb lean ground beef
- 1 teaspoon vegetabIe oil
- 1 onion chopped
- 1 stalk celery chopped
- 4 teaspoons all-purpose flour
- 1 can sliced mushroom drained and rinsed
- 1/4 cup light sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup shredded old low-fat Cheddar-style cheese
In bowl, mix together mashed potatoes, egg, 1/4 cup (50 mL) of the evaporated milk and egg. Press into greased 9-inch (23 cm) pie plate. Bake on bottom rack of 375°F (190°C) oven for 15 minutes or until firm to the touch.
Meanwhile, in nonstick skillet, cook ground beef over medium-high heat for about 5 minutes, breaking up with spoon, or until no longer pink. Drain off fat and transfer beef to paper towel-lined bowl; set aside.
Heat oil over medium heat. Cook onion and celery for 5 minutes or until softened. Sprinkle with flour and cook, stirring, for 1 minute. Add remaining evaporated milk and cook, stirring, for about 8 minutes or until thickened. Remove skillet from heat and add beef, mushrooms, sour cream, salt and pepper. Stir to combine.
Spoon into potato crust and sprinkle with cheese. Bake in 375°F (190°C) oven for about 20 minutes or until golden and bubbly.