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    You are in: Home / Recipes / Rice Shepherd's Pie Recipe
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    Rice Shepherd's Pie

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on February 12, 2009

      We thought this was fantastic! It came together simply, and the taste was surprising and delicious. I diced up some baby carrots because that's what I had on hand. I omitted celery and mushroom because I hate them. I omitted the butter during the frying phase and used olive oil instead. We had 2% milk, and I dotted the top with margarine. I sprinkled salt and pepper over the top and did not use enough to think it was salty. The cook times were perfect, and we all ate several plates (except my 4 year old, who saw the green onions and demanded cereal). This was a pretty dish, and I think it would do nicely for company or a carry-in. Thanks for a yummy new recipe for my "keeper" pile!

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    • on May 15, 2008

      Very different and tasty. To cut the salt I substituted light soya for some regular soya. I cut the salt in half but next time will omit all together. Easy to make and it was enjoyed by everyone.

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    Nutritional Facts for Rice Shepherd's Pie

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.5
     
    Calories from Fat 332
    51%
    Total Fat 36.9 g
    56%
    Saturated Fat 18.9 g
    94%
    Cholesterol 128.5 mg
    42%
    Sodium 2164.2 mg
    90%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 3.2 g
    13%
    Sugars 4.5 g
    18%
    Protein 32.6 g
    65%

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