Shepherd's Pie assumes a new identity when stuffed into pepper shells. Cooking the peppers in boiling water - or blanching - softens them before stuffing.
2 large green bell peppers (about 1 pound)
6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes
3/4 cup fat-free beef broth
2/3 cup frozen peas and carrots
1/3 cup chopped onion
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen mashed potatoes
1/2 cup fat-free milk
2 teaspoons grated Parmesan cheese
Dash of paprika
How to Make It
Preheat oven to 400°.
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.
Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.
Bake at 400° for 20 minutes or until potatoes are golden.
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Liked this very much. I used ground lamb and sauteed the onion (and some garlic) in the same pan as the lamb for just a minute or two. I also added a heaping teaspoon of McCormick's "Greek Seasoning" herb mix to bump up the flavor. I also decided to bake the peppers with their tops on and have mashed potatoes as a side dish. This recipe can be made the night before so that it's simple to pop in the oven after work.
My boyfriends not a big fan of peppers, but decided to give this a try anyway because he LOVES Shepherd's Pie and I'm so glad I did! We both loved it and I'm making it again tonight per his request. I also use lean ground beef, and I double the Worcestershire sauce and add garlic powder too. I agree I wouldn't serve it to company but it's perfect for 2!
Just made this for dinner and was pleasantly surprised! It didn't seem like much.. and I did make some substitutions, but it turned out really great!
I used ground beef and boxed mashed potatoes (without adding the extra milk). Other than that, followed it to a t, and it was excellent! My bf said he could eat it every night.. definitely blanch the peppers, it makes all the difference! yum!
We've made this lots of times and always enjoy it for a simple winter meal. Only change we made to the recipe was to use ground beef instead of chopping it up. Gave it 5 stars because it's really yummy, but I wouldn't say it's appropriate for serving to guests. More weeknight comfort food fare.
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