Shepherds Pie query

[SusieGriff]

I made a shepherds pie today, I'm wondering how on earth you calculate carbs for it. I used stuff like baked beans (about a cup full, tin of kidney beans, tinned tomatoes and gravy thickener plus all the rest, veggies, herbs etc.. mashed potato on top, this will be a big dish full and I cut it into about 9 squares - what would you guesstimate the carb value for one bit to be?

 

[Vicsetter]

Add up the carbs for the whole lot and divide by the number of portions (or weigh the whole and then each portion).

P.S. If you can find a copy of Mastercook - 2 fat ladies software, feed the recipe in and it calculates the lot.

P.P.S you do know that gravy thickener is basically cornflour, so high carb, try adding a bit of wine and reducing to one third instead.

I would have the Baked Beans on the side (unless you have some sugar free BBs), so you can either avoid them or have them cold to reduce the heat of each mouthful of the pie.

 

[SusieGriff]

Add up the carbs for the whole lot and divide by the number of portions (or weigh the whole and then each portion).

P.S. If you can find a copy of Mastercook - 2 fat ladies software, feed the recipe in and it calculates the lot.

P.P.S you do know that gravy thickener is basically cornflour, so high carb, try adding a bit of wine and reducing to one third instead.

I would have the Baked Beans on the side (unless you have some sugar free BBs), so you can either avoid them or have them cold to reduce the heat of each mouthful of the pie.

Thanks for that, but It's not just for me, my dear hubby won't have sf bbeans, or wine. I think there are so many 'hidden' carbs in it that I didn't think of, I think I'll leave it just for him and have a stir fry!!!

 

[Vicsetter]

Buy him a cookery book and tell him to do his own meals.

I forgot to say, the magic ingredient in stews, pies and even gravy is Worcester sauce. It cooks out and adds lots of flavour.

 

[SusieGriff]

Buy him a cookery book and tell him to do his own meals.

I forgot to say, the magic ingredient in stews, pies and even gravy is Worcester sauce. It cooks out and adds lots of flavour.

I always use worcester sauce as well. but if i bought him a cook book, i dread to think what a mess the stove and kitchen would be like !! BUT seriously he's at work all day and pays for the food, so i can't grumble really. i'll just have to remember what i put into these things, instead of just chucking a handful of everything like i used to.

 

[Vicsetter]

Well, what can I say, you lay about all day doing nothing but slaving over a hot stove😛

Try using white kidney beans instead of Baked Beans, possibly with some tomato concentrate. And if you reduce the gravy instead of using thickener it intensifies the flavour. If you must thicken it use straight cornflour or ordinary flour, it's much cheaper.

I always find that mash takes more potatoes than you would normally use so why not put sliced potatoes on top of the meat and brush with butter. (a lot less effort as well)