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Shepherd's Pie

Heart.Foods's picture
Ingredients
  Lean ground lamb 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Reduced calorie margarine 2 Tablespoon
  Finely chopped carrot 1⁄2 Cup (8 tbs)
  Finely chopped sweet red pepper 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Canned no salt added chicken broth 1 1⁄2 Cup (24 tbs) (Undiluted)
  Dry white wine 1⁄2 Cup (8 tbs)
  No salt added tomato paste 2 Tablespoon
  White wine worcestershire sauce 1 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Frozen english peas 1 Cup (16 tbs), thawed
  Vegetable cooking spray 1
  Frozen mashed potatoes 2 2⁄3 Cup (42.67 tbs)
  Skim milk 22 1⁄3 Tablespoon (1 1/3 Cup Plus 1 Tablespoon)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

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.
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.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Healthy

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