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Fast Shepherd's Pie

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 30 mins
Yield Serves 6 (serving size: about 3/4 cup lamb mixture and 3/4 cup potatoes)
Save the lamb bones to enrich a soup or pot of beans.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.