Shepherd's Pie

Oxmoor House
4 servings.


+ Add To Shopping List
1 pound lean ground lamb
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons reduced-calorie margarine
1/2 cup finely chopped carrot
1/2 cup finely chopped sweet red pepper
3 tablespoons all-purpose flour
1 1/2 cups canned no-salt-added chicken broth, undiluted
1/2 cup dry white wine
2 tablespoons no-salt-added tomato paste
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon freshly ground pepper
1 cup frozen English peas, thawed
Vegetable cooking spray
2 2/3 cups frozen mashed potato
1 1/3 cups plus 1 tablespoon skim milk
1/4 cup grated Parmesan cheese


Combine first 3 ingredients in a nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Melt margarine in skillet over medium-high heat. Add carrot and red pepper, and saute until crisp-tender. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Return meat mixture to skillet; stir well. Stir in peas. Spoon meat mixture into an 8-inch square baking dish coated with cooking spray.

Cook frozen potato in skim milk according to package directions. Spread potato over meat mixture. Top with cheese. Bake at 400° for 30 minutes or until golden and bubbly.

Created date

August 2009

Nutritional Information

Calories 451
Caloriesfromfat 33 %
Fat 16.6 g
Satfat 5.6 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 34.9 g
Carbohydrate 39 g
Fiber 0.0 g
Cholesterol 91 mg
Iron 0.0 mg
Sodium 459 mg
Calcium 0.0 mg