Pork Portobello and Mashed Roots Shepherd's Pie

Ingredients

1 1/2 pounds lean ground pork

6 cups stemmed and chopped fresh portobello mushrooms (16 ounces)
1 cup chopped onion (1 large)
6 cloves garlic, minced
1 1/4 cups reduced-sodium chicken broth
1 cup sliced celery (2 stalks)
1 cup chopped carrots (2 medium)
3 tablespoons quick-cooking tapioca
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups peeled and chopped rutabaga
1 cup peeled and chopped potato (1 medium)
1 cup peeled and chopped parsnips (2 medium)
1 cup chopped carrots (2 medium)
1/4 cup low-fat milk
1/2 teaspoon salt
1 cup frozen peas
Snipped fresh chives

Directions
1.
In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over mediumhigh heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat
as it cooks. Drain off fat.
2.
In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca,
Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting
for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1
cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very
tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk
and 1/2 teaspoon salt.
4.
If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in
cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30
minutes more. Before serving, sprinkle with chives.
nutrition information

Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34,
Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g)
12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63,
Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (g) 87.83, Cobalamin (Vit. B12)
(g) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent
Daily Values are based on a 2,000 calorie diet