"Ozgirl" > wrote in message
...

> I have never used cream in a gravy for ground meat as Cheri posted.
> Biggest reason I guess is that I cook for 8, 7 of them young adults who
> have hollow legs and me who eats moderately, lol. I use cornflour to
> thicken dishes like that, especially for Shepherd's Pie. Usually though we
> just eat plain protein plus salads and each couple cooks for themselves (I
> mostly cook for just me and my daughter who has Down syndrome). Every so
> often I do a big roast and cook for the lot. Spaghetti Bolognese is
> another large dish I do every so often. I don't pay too much attention to
> how much fibre is in a food but I do tend to eat mostly fibrousy foods
> anyway.

You don't have to use cream. You can use any kind of milk, even powdered
milk that has been reconstituted with water. I almost always add a lot of
chopped onions and celery to mine. I can make a pound of ground beef extend
to two meals for 2 or 3 of us by doing this.