With winter being here, potato pie usually goes down well, and here is a diabetic way of making it.
Diabetic Potato Pie
225 grams (8 oz) lean ground
beef (10% fat) (or ground turkey)
1/2 cup fresh chopped onion
1/2 cup canned mushroom slices, drained
2 cup green beans, canned and drained , rinsed
1 400ml can (10 3/4 oz) Soup, cream of mushroom, low sodium, ready to serve, canned
1/2 cup fat free sour cream
2 1/3 cup cold water , boiling
2 cup instant mashed potato flakes ( i used 4 small potato's)
1 tsp dried parsley
3/4 cup low fat cheddar cheese, shredded
2 Cooking Spray, canola, with butter flavor, 1/3 sec spray
1/2 cup fresh chopped onion
1/2 cup canned mushroom slices, drained
2 cup green beans, canned and drained , rinsed
1 400ml can (10 3/4 oz) Soup, cream of mushroom, low sodium, ready to serve, canned
1/2 cup fat free sour cream
2 1/3 cup cold water , boiling
2 cup instant mashed potato flakes ( i used 4 small potato's)
1 tsp dried parsley
3/4 cup low fat cheddar cheese, shredded
2 Cooking Spray, canola, with butter flavor, 1/3 sec spray
Note: Instead of Potato Flakes i used 4 small potato's mixing in 1/4 cup sour cream and parsley
1 Preheat oven to 180c (375f).
2 Brown meat and onion in a large frypan sprayed with butter-flavored cooking spray.
3 Spread meat mixture into an 8-by-12-inch baking dish sprayed with butter-flavored cooking spray. Layer the mushrooms and green beans over the top.
4 Mix together the mushroom soup and 1/4 cup sour cream in a small mixing bowl, and spoon this mixture over the green beans.
5 In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over the soup mixture.
6 Sprinkle the Cheddar cheese over the top and bake for 20 to 25 minutes.
7 Remove from oven and let set for 5 minutes before cutting into 6 servings.
2 Brown meat and onion in a large frypan sprayed with butter-flavored cooking spray.
3 Spread meat mixture into an 8-by-12-inch baking dish sprayed with butter-flavored cooking spray. Layer the mushrooms and green beans over the top.
4 Mix together the mushroom soup and 1/4 cup sour cream in a small mixing bowl, and spoon this mixture over the green beans.
5 In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over the soup mixture.
6 Sprinkle the Cheddar cheese over the top and bake for 20 to 25 minutes.
7 Remove from oven and let set for 5 minutes before cutting into 6 servings.
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