Fast Shepherd's Pie

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Save the lamb bones to enrich a soup or pot of beans.

Yield:

Serves 6 (serving size: about 3/4 cup lamb mixture and 3/4 cup potatoes)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 377
Fat 13.7 g
Satfat 5.2 g
Monofat 4.3 g
Polyfat 0.8 g
Protein 20.2 g
Carbohydrate 39.9 g
Fiber 5.7 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 536 mg
Calcium 59 mg

Ingredients

1 (24-ounce) bag frozen mashed potatoes (such as Ore Ida Steam n' Mash)
1/2 cup 2% reduced-fat milk
2 tablespoons butter
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
6 lamb loin chops, meat removed from bones and cut into bite-sized pieces
1/2 teaspoon freshly ground black pepper
1 cup chopped onion
1 (6-ounce) microwavable bag peeled baby carrots
1 tablespoon tomato paste
1/3 cup dry red wine
2 tablespoons all-purpose flour
2 cups fat-free, lower-sodium beef broth
1 cup frozen English peas
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary

Preparation

1. Preheat broiler to high.

2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.

3. While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and sauté for 4 minutes, stirring occasionally.

4. While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.

5. Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

November 2012