Fast Shepherd's Pie

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.