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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 312.7
  • Total Fat: 20.6 g
  • Cholesterol: 59.5 mg
  • Sodium: 574.6 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.3 g

View full nutritional breakdown of Shepherd's pie with lamb calories by ingredient
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Shepherd's pie with lamb

Submitted by: MICA1971

Introduction

This is an easy recipe for a basic homemade lamb shepherd's pie. I prefer to make it with lamb, but any ground meet can be substituted, though poultry is prone to dry out if cooked too long. If you have access to fresh herbs, adding some chopped fresh sage, thyme or marjoram makes this dish even better, especially on a cool day than calls for something warm and savory. This is an easy recipe for a basic homemade lamb shepherd's pie. I prefer to make it with lamb, but any ground meet can be substituted, though poultry is prone to dry out if cooked too long. If you have access to fresh herbs, adding some chopped fresh sage, thyme or marjoram makes this dish even better, especially on a cool day than calls for something warm and savory.
Number of Servings: 10

Ingredients

    1LB ground lamb at room temp.
    1 yellow onion, chopped
    1 pkg (10oz.) frozen peas and carrots, thawed
    4 medium sized potatoes, preferably yellow, boiled and mashed with potato water instead of milk or butter, salted to taste
    2 cups coarsely shredded sharp Cheddar cheese
    1Tbs olive oil
    2tsp Worchester sauce
    Salt to taste
    Ground pepper to taste

Directions

Preheat the oven to 375. Heat olive oil in a large skillet over medium heat. Add onion and saute until softened, about 4 minutes. Add ground lamb and brown until two thirds cooked through, about 4 minutes. Sprinkle the mixture with Worchester sauce and add in salt and pepper. Stir. Add the vegetables and saute mixing together for another 4 minutes until incorporated. Remove from heat and transfer the meat/vegetable mixture into a wide baking dish (such as a lasagna pan, or any casserole at least 2.5 inches deep), or a couple of pie pans, diving evenly. Spread the top of the mixture with a thick payer of mashed potato and then sprinkle with shredded Cheddar. Bake, uncovered, in the pre-heated oven for about 35 - 40 minutes, until the cheese melts and the top is golden brown. Let cool, uncovered, for at least 5 minutes before eating as the inside will be very hot. Enjoy with a green salad or a side of steamed vegetables. Makes about 10 one-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MICA1971.






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