Made this for an easy weeknight dinner. Had to make a couple adaptations to make it lighter on the wallet and gluten-free. I used a heaping tablespoon of corn starch in place of the flour (gluten-free) and a half-pound of 97% lean ground beef in place of the lamp chops (half the price). Everything else I kept exactly the same, and both me and my S.O. loved it! If you're making this with beef, I recommend using a jammy merlot, as it will pair perfectly with your meal. If you're used to more robust flavors from ethnic food, throw in a few cloves of minced garlic in with the onions. I'll definitely be making this again! :-)
Fast Shepherd's Pie
More From Cooking Light
Total: 30 Minutes
- 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
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note