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<March 2019>
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Around The Alliance!
HPHA Looks to the Future
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Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
Changes to Emergency Department Registration Process at Clinton Public Hospital
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Volunteer Spotlight: Joanne
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
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Q & A with a Patient Registration Clerk
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What's For Dinner Wednesday
What's For Dinner? Portobello Shepherd's Pie!

A fast and fresh vegetarian Shepherd's Pie made with Portobello mushroom, carrots, peas, corn and onions and topped with garlic mashed potatoes!

Image: Source


For potatoes:

For vegetables:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ pounds Portobella mushrooms, cut into 1-inch cubes
  • 1 ¼ teaspoon Kosher salt, divided
  • 1 medium onion, diced
  • 7 ounces (3 medium) carrots, peeled and diced
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh thyme or rosemary
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels
  1. In a large sauté pan, heat the butter and oil. Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.
  2. Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.
  3. Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.
  4. Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.
  5. Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).
  6. To assemble: Preheat broiler to high.
  7. Transfer vegetables to an 8” x 11” casserole dish.
  8. Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden.
  9. Garnish with parsley.
Nutrition Information

Yield: 6 servings, Serving Size: 1 1/2 cups

Amount Per Serving:

  • Calories: 313 calories
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 17mg
  • Sodium: 731mg
  • Carbohydrates: 50g
  • Fiber: 8g
  • Sugar: 9g
  • Protein: 12g

Source: skinnytaste.com

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