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Asian 5 Spice Shepherd's Pie https://www.metro.ca/userfiles/image/recipes/pate-chinois-epices-asie-7039.jpg PT15M PT25M PT40M
Spray a large saucepan with PAM® Cooking Spray, add oil and heat over medium, add onions and celery, cook for 5 minutes. Add beef and pork, cook for 20 minutes until meat is cooked through and lightly browned. Add flour, stir until well mixed. Add VH® Soya Sauce, VH® Asian 5 Spice Stir-Fry Sauce, HUNT'S® Tomato Sauce and 1 cup (250 mL) water. Bring to a boil, reduce heat and simmer for 10 minutes, partially covered, until slightly thickened. Stir in peas. Place potatoes in large pot of fresh water and boil 20 minutes. Drain. Add butter, milk and potatoes back into pot and mash. Season with salt and pepper. Add milk for consistency. Spray a 9"x 9" baking dish with PAM®, spread meat mixture in dish and top evenly with mashed potatoes. Bake in 350°F (180°C) oven until heated through and bubbling around edges, about 25 minutes.
6
2 Tbsp. (30 mL) vegetable oil 3 cups (750 mL) onions, chopped fine 1 cup (250 mL) celery, finely chopped (optional) 1/2 lb (225 g) ground beef 1 lb (454 g) ground pork 3 Tbsp. (45 mL) flour 3 Tbsp. (45 mL) soya sauce 1 bottle (355 mL) asian 5 spice stir-fry sauce 1 can (398 mL) HUNT'S® tomato sauce 1 cup (250 mL) frozen peas 2 1/2 lb (1 kg) yellow flesh potatoes, peeled and chopped 3/4 cup (190 mL) milk 2 Tbsp. (30 mL) butter Pam® cooking spray
Asian 5 Spice Shepherd's Pie

Asian 5 Spice Shepherd's Pie

Rate this recipe
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6
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

  • 3 cups
    (750 mL)
    onions, chopped fine
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  • 1 cup
    (250 mL)
    celery, finely chopped (optional)
  • 1/2 lb
    (225 g)
    ground beef
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    768 g - 1.02 kg SELECTED VARIETIES

  • 1 lb
    (454 g)
    ground pork
  • 3 Tbsp.
    (45 mL)
    flour
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    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

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    1.24 kg SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    soya sauce
  • 1 bottle
    (355 mL)
    asian 5 spice stir-fry sauce
  • 1 can
    (398 mL)
    HUNT'S® tomato sauce
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  • 1 cup
    (250 mL)
    frozen peas
  • 2 1/2 lb
    (1 kg)
    yellow flesh potatoes, peeled and chopped
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    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 3/4 cup
    (190 mL)
    milk
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    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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  • 2 Tbsp.
    (30 mL)
    butter
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    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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  • Pam® cooking spray
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    1.42 L SELECTED VARIETIES

Imprimer ma sélection

Preparation

Spray a large saucepan with PAM® Cooking Spray, add oil and heat over medium, add onions and celery, cook for 5 minutes. Add beef and pork, cook for 20 minutes until meat is cooked through and lightly browned.

Add flour, stir until well mixed. Add VH® Soya Sauce, VH® Asian 5 Spice Stir-Fry Sauce, HUNT'S® Tomato Sauce and 1 cup (250 mL) water. Bring to a boil, reduce heat and simmer for 10 minutes, partially covered, until slightly thickened. Stir in peas.

Place potatoes in large pot of fresh water and boil 20 minutes. Drain. Add butter, milk and potatoes back into pot and mash. Season with salt and pepper. Add milk for consistency.

Spray a 9"x 9" baking dish with PAM®, spread meat mixture in dish and top evenly with mashed potatoes.

Bake in 350°F (180°C) oven until heated through and bubbling around edges, about 25 minutes.

Source : V-H

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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