Asian Shepherd's Pie

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 pound

 ground beef -- extra lean

1

 tablespoon

 vegetable oil

8

 ounces

 mushroom caps -- sliced

8

 ounces

 bamboo shoots -- canned -- drained

8

 ounces

 water chestnuts -- canned -- drained

2

 cups

 frozen mixed vegetables

1

 small

 onion -- minced

2

 cloves

 garlic -- minced fine

1

 tablespoon

 ginger root -- minced fine

1

 tablespoon

 Lawry's Asian Seasoning

1

 tablespoon

 low sodium soy sauce -- or other chili sauce

1

 tablespoon

 Tiger Sauce

1

 teaspoon

 five-spice powder

8

 ounces

 no salt added tomato sauce

1/2

 teaspoon

 seasoned salt

1/4

 teaspoon

 seasoned pepper

1 1/2

 pounds

 potatoes -- peeled and cubed

3

 cups

 boiling water

1/2

 teaspoon

 salt

1/4

 teaspoon

 white pepper

2

 tablespoons

 butter

1

 cup

 Monterey Jack cheese -- shredded

1/2

 cup

 2% low-fat milk

Heat oven to 325F.

Add potatoes to boiling water and cook for 15 minutes or until tender. Drain. Add salt, white pepper, cheese, milk and butter. Whip until smooth and set aside.

In 12 inch frying pan or Dutch oven add vegetable oil and heat until oil shimmers. Add ground beef, mushrooms, Asian Seasoning, onions, garlic and ginger. Cook until no pink is left in the meat and the vegetables are softened.

Add water chestnuts, bamboo shoots and mixed vegetables. Cook until vegetables are warmed through.

Mix soy sauce, 5 spice powder and Tiger Sauce into the tomato sauce and add to meat and vegetable mixture. Heat until boiling.

Put the meat and vegetable mixture into a 2 quart casserole dish. Spread mashed potatoes on top. Cover and bake for 35 to 40 minutes.

Makes 8 servings.

Per Serving: 380 Calories; 19g Fat (45.3% calories from fat); 20g Protein; 33g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 1673mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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