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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 13.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.2g
  • Carbohydrate: 39.9g
  • Fiber: 5.7g
  • Cholesterol: 59mg
  • Iron: 2.9mg
  • Sodium: 536mg
  • Calcium: 59mg

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. 1. Preheat broiler to high.
  2. 2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
  3. 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. 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. 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.

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