

Human: I am making shepherd's pie and was wondering what I could substitute for the potatoes. I thought I had enough and it turns out I do not. Is there anything I can use in their place to still make it shepherd's pie?

Assistant: You can use other starchy vegetables to make shepherd’s pie, such as turnips or sweet potatoes. You can also use a mix of potatoes and other vegetables. You could also add things like lentils or beans to make the dish into a stew instead of a pie.

Human: I do have some sweet potatoes. Would that make the dish too sweet do you think?


Assistant: That’s a good question. There are some other possibilities: cabbage, bell peppers, potatoes, and onions. But I’m wondering if there are any differences between potatoes and onions that works well to make a meat pie. If you’re using a potato, you may be able to do it without a recipe and just have to prepare an onion first. Here are two things to try:

-Ingredients

-Wash the potatoes in a medium size pan with about a tsp of vegetable oil and about salt and pepper.

-In a large pan over high heat, heat 1 tsp of vegetable oil until mostly smoking.

-Add the vegetables, sauté a bit, and cook for 10 minutes, stirring occasionally.  Add 1 1 cup of chicken (or chicken may vary depending on the quantity you add), and add 1 cup of vegetables to the pie.  To serve, pour a piece of sour cream into one dish, top with tomato and onions and serve as a warm or hearty appetizer.  

-In a large skillet over medium heat, brown 1 cup of potatoes, cut into chunks.

-Add 3 cups of potatoes, cut into chunks.

-Let the potatoes cook about 5 minutes, stirring occasionally.  You can add other vegetables or herbs to make the dish, then repeat the process and add the potatoes again, until all of the ingredients have cooked out, forming a pie crust.

-In a 9x10 pan skillet, sauté the potato in the oil until tender.

-Add about 2 1/4 cups of cabbage, and cook until tender, stirring occasionally.  Add 2 to 3 cup of cabbage, and cook until tender, stirring occasionally.  Mix in 1 cup of shredded carrots or kale and a teaspoon of onion, toss until it is cooked out.  Serves 2 to 4.

-In a skillet, sauté the cabbage until tender, stirring occasionally.  Add 1 cup of sliced mushrooms, a handful of finely chopped onion, and a pinch of salt to taste.  Let the veggies cook over medium heat until the cabbage has softened and the mushrooms are tender, then pour a tomato and onion mixture into the pie, and serve with lettuce and tomatoes and topped.  

-In a 9x10 pan skillet, sauté the potato in the oil until tender.

-In a large skillet over medium heat, add 3 tablespoons of oil and bring to a boil.  Season with salt and mix.  Heat gently until golden brown on a charcoal grill, and serve with lettuce.  

-In a medium pan over medium heat, sauté the mushrooms and onions until tender. 

-In a large skillet, sauté the mushrooms until tender.  Meanwhile, sauté a bit of onion in the oil until tender.  

-Meanwhile, add 2 tbsp of chopped cabbage to the salad.

-In a small pan over medium heat, sauté the green onion until tender, stirring often.  You can add more vegetables or herbs to play, then repeat the process and add the green onions, then add the mushrooms, onions to the salad, and a salt and mix.  Serves 2 to 4.

-In a large skillet, sauté the green onions before you add the cabbage and mushrooms to the salad.  To garnish with tomato and onions, serve with lettuce and tomato, or serve in extra breading. 

-In a 9x10 pan, sauté the cabbage on both sides until tender and then press the cabbage to the crust.  You can serve it with lettuce with lettuce, slices or slices of lettuce you may prefer, or you can eat it yourself.  

-In a large skillet over medium heat, sauté the cabbage until tender.  

-In a small skillet over medium heat, sauté the cabbage for a little longer until tender (about 5 minutes), stirring occasionally.  

-Add 2 tbsp of butter to the cabbage.  Let it sit for a while, to give it a crunchy texture, then pour the cabbage or kale into it and serve with slices or slices of lettuce and or of tomatoes and chopped cucumber
Assistant: I did a little research and the results support what you just said. The effects of both dexamethasone and high-dose dexamethasone on the production of stress hormone and corticosterone in males is to our knowledge the largest number of the studies that have examined such effects. The results support what you just said and have also indicated that anaphylaxis can occur in a number of individuals undergoing treatment for Percocet.

In the second study (see the two abstract studies below), we studied if there was an increased level of the stress hormone adrenocorticotropin (ACTH) in the study population of males receiving Percot and high-dose dexamethasone. In this article, we have also shown that the levels of corticosterone in men receiving Percot and high-dose dexamethasone are also increased. For such studies, we will also be looking at the effect of treatment (high-dose dexamethasone alone) of Percot and dexamethasone in reducing the level of corticosterone in men.

An anaphylaxis may be triggered by a single chemical that is used for Percobet (see the paragraph following paragraph 2 below). The effect of steroid hormones in this situation is not clear.

The authors of these studies suggested that the treatment of Percocet and dexamethasone should be continued in men who do not have anaphylaxis.

