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Shepherd's Pie

Yield 4 servings.

Ingredients

  • 1 pound lean ground lamb
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons reduced-calorie margarine
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped sweet red pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups canned no-salt-added chicken broth, undiluted
  • 1/2 cup dry white wine
  • 2 tablespoons no-salt-added tomato paste
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 teaspoon freshly ground pepper
  • 1 cup frozen English peas, thawed
  • Vegetable cooking spray
  • 2 2/3 cups frozen mashed potato
  • 1 1/3 cups plus 1 tablespoon skim milk
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 451
  • caloriesfromfat 33 %
  • fat 16.6 g
  • satfat 5.6 g
  • monofat 4.1 g
  • polyfat 0.7 g
  • protein 34.9 g
  • carbohydrate 39 g
  • fiber 0.0 g
  • cholesterol 91 mg
  • iron 0.0 mg
  • sodium 459 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  2. Melt margarine in skillet over medium-high heat. Add carrot and red pepper, and saute until crisp-tender. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Return meat mixture to skillet; stir well. Stir in peas. Spoon meat mixture into an 8-inch square baking dish coated with cooking spray.

  3. Cook frozen potato in skim milk according to package directions. Spread potato over meat mixture. Top with cheese. Bake at 400° for 30 minutes or until golden and bubbly.

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