Shepherds Pie with Lamb, Rutabega, Parsnips, Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 oz lamb cubed or mincedCooking Spray2 parsnips sliced 1/4" thick2 carrots sliced 1/4" thick2 1/2 c. rutabega cubed !/2' cubes1 medium onion diced1 large stalk of celery thinly sliced2 c. beef broth1 cup sliced fresh mushrooms1/2 c. frozen peas1 Bay LeafPinch of ThymeFor Top of Pie:1 1/3c Betty Crocker Potato Buds1/3 c. skim milk2 tsp Butter Buds1/4 tsp NuSalt1 1/3c. water.1/2 c. Kraft Natural Fat Free Cheese
Makes 4 servings, about a cup of stew and 1/2 cup potatoes
1. Spray a large oven proof skillet or dutch oven with cooking spray, brown the lamb. Remove it from the pot.
2. Spray again with cooking spray, the pan that the lamb was browned in. Put the vegetables in the pot and cook until they start to soften.
3. Stir in 1 tbsp tomato paste, scraping the lamb drippings from the bottom of the pot. Return the lamb to the pan.
4. Add 2 c. beef broth, the sliced mushrooms, and peas, bay leaf, and pinch of Thyme, and bring to a boil, reduce heat to simmer and simmer 45 minutes
5. Preheat the oven to 375 . Prepare mashed potatoes using skim milk and Butter Buds in place of the butter/margarine in the package directions for 3-4 servings.
6. If desired, move the meat/vegetables to a casserole dish sprayed with cooking spray, and top with the mashed potatoes. Sprinkle with the shredded cheese and cook until golden brown, about 20 minutes. If necessary add a bit of water to the mixture before topping with potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
1. Spray a large oven proof skillet or dutch oven with cooking spray, brown the lamb. Remove it from the pot.
2. Spray again with cooking spray, the pan that the lamb was browned in. Put the vegetables in the pot and cook until they start to soften.
3. Stir in 1 tbsp tomato paste, scraping the lamb drippings from the bottom of the pot. Return the lamb to the pan.
4. Add 2 c. beef broth, the sliced mushrooms, and peas, bay leaf, and pinch of Thyme, and bring to a boil, reduce heat to simmer and simmer 45 minutes
5. Preheat the oven to 375 . Prepare mashed potatoes using skim milk and Butter Buds in place of the butter/margarine in the package directions for 3-4 servings.
6. If desired, move the meat/vegetables to a casserole dish sprayed with cooking spray, and top with the mashed potatoes. Sprinkle with the shredded cheese and cook until golden brown, about 20 minutes. If necessary add a bit of water to the mixture before topping with potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 347.7
- Total Fat: 4.5 g
- Cholesterol: 47.1 mg
- Sodium: 749.0 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 8.8 g
- Protein: 26.4 g
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