For Renee Just, food has always been a way to care for others. With a love for cooking and a natural desire to help people, becoming a dietitian felt like the perfect way to blend both passions into meaningful work. As the Manager of the Butler County WIC Program, Renee finds joy in walking alongside families as they learn how small food choices can make a big difference in their health and daily lives.
Renee believes that food is medicine in more ways than one. Beyond nourishment, food brings comfort, joy and connection.
“I call it having a happy belly,” she says. Whether someone is facing health challenges or simply trying to make better choices, Renee focuses on meeting people where they are and helping them make realistic, sustainable changes that fit their lives.
Her advice to patients is practical and encouraging: healthy eating does not have to be expensive or overwhelming. Simple swaps—like choosing low-sodium canned foods, rinsing them before cooking, replacing one fast-food meal with a home-cooked one each week, or adding a vegetable to every meal—can add up to meaningful progress over time.
And when it comes to comfort food, Renee admits she could eat her homemade chicken noodle soup every day. The aroma filling the kitchen and the warmth of the meal remind her that food has a special way of caring for us, body and soul.
That same sense of comfort and nourishment inspired the Shepherd’s Pie recipe she shares below—a hearty, satisfying dish made with simple ingredients that families can enjoy together while supporting their health, one meal at a time.
Shepherd’s Pie
Ingredients:
- 1 lb ground turkey or ground beef
- 1 bag frozen vegetables (I use frozen peas and carrots)
- *1 box instant mashed potatoes (check label for lowest sodium – Betty Crocker Instant Mashed). Prepare according to box instructions.
- OR make homemade mashed potatoes (lowest sodium option):
- Peel and chop 6 medium sized potatoes
- Boil until tender (about 15 min, longer if needed)
- Drain potatoes and mash
- Stir in 1 TBSP unsalted butter and 1 cup milk
- 8 oz white mushrooms, chopped
- 1 TBSP Worcestershire sauce
- 2 TBSP flour
- 1 TBSP tomato paste
- 1 cup reduced-sodium beef broth
- ½ tsp paprika
- ½ tsp dried thyme
- Pepper to taste
Instructions:
Preheat oven to 400 degrees. Brown turkey/beef in large frying pan. Add paprika, thyme, pepper to the meat. Add mushrooms to pan, allow to cook for 3-5 minutes, stirring occasionally. Sprinkle flour on top of meat/mushroom mixture, stir until flour is incorporated. Add tomato paste, frozen vegetables, Worcestershire sauce, beef broth to the pan. Mix and cook on low to med-low until thickened, about 10 minutes.
Transfer meat and vegetable mixture to a 9×13 baking dish; spread in an even layer. Add mashed potatoes to top, smooth out in a layer, covering any “holes” or gaps. Bake in 400 degree oven for 30 min or until bubbly. Let cool for a few minutes before serving. Enjoy!