Recipe: Pork Shepherds Pie, Pork Stew (using Canned Pork)

Lynn, if you have onions, you can add sauteed unions to all of these recipes. Season to taste.

SHEPHERD'S PIE

1/2 to 1 cup Canned Pork (flaked)
1/2 cup Canned or Creamed Corn
1/2 cup Canned Green Beans or Peas (or cooked fresh green beans or peas)
1 cup cooked carrots, thinly sliced
(can substitute any vegetables you want)
4 Prepared mashed potato servings
FOR THE SAUCE:
2 tbsp butter
2 tbsp flour
2 cups water
1 bouillon cube
2/3 cup instant dry milk

Layer meat, beans, corn and carrots in a loaf pan or pie pan; set aside.

TO PREPARE THE SAUCE:
In small pan melt butter. Stir in flour and remove pan from heat. Crumble bouillon cube into flour and butter. Pour in water mixed with instant dry milk and stir until blended. Return pan to heat and bring mixture to boil.

Pour sauce over layers of meat and vegetables. Spread prepared instant potatoes over the top.

Bake at 350 degrees F for 35-45 minutes.

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PORK STEW

1 cup water
1 bouillon cube
1/2 cup corn or creamed corn
1/2 cup green beans or peas
2 cups cooked carrots
1 cup canned pork with liquid
4 servings prepared instant potatoes

Heat 1 cup water to boiling and add bouillon cube. Put in vegetables (you can substitute different vegetables). Add pork and liquid and heat thoroughly. Put in mashed potatoes and heat until bubbly.