|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)|
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.