Lamb Shephard's Pie with Cauliflower Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-1/2 teaspoons olive oil 2 tablespoons butter 1/2 onion, diced 1 pound lean ground lamb 2 tablespoons and 2 teaspoons all-purpose flour salt and ground black pepper to taste 1 teaspoon minced fresh rosemary 1/2 teaspoon paprika 1/8 teaspoon ground cinnamon 1-1/2 teaspoons ketchup 1-1/2 cloves garlic, minced 1-1/4 cups water, or as needed 1/2 cup Portabella mushrooms, sliced 3 tsp Worcestershire Sauce 1 (10 ounce) package frozen mixed vegetables 1 Large head of cauliflower 1-1/2 teaspoons butter 1/2 pinch ground cayenne pepper 2 tablespoons cream cheese 2 ounces white cheddar cheese, shredded 1 ounce Parmesan cheese salt and ground black pepper to taste 1/2 egg yolk 1 tablespoon milk
Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in Dutch oven over medium heat. Stir in onion, mushrooms and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, Worcestershire Sauce, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in mixed vegetables until combined.
Spread lamb mixture into the bottom of a 8x10-inch baking dish and set aside.
Place cauliflower into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 10 minutes. Drain well and return cauliflower to pan.
Mash butter, cayenne pepper, cream cheese, and cheddar cheese into the potatoes. Mash until combined and cauliflower is smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and almond milk in a small bowl; stir into the mashed cauliflower mixture.
Top the lamb mixture in the baking dish with the mashed cauliflower and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 20 to 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EBL1112.
Place olive oil and butter in Dutch oven over medium heat. Stir in onion, mushrooms and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, Worcestershire Sauce, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in mixed vegetables until combined.
Spread lamb mixture into the bottom of a 8x10-inch baking dish and set aside.
Place cauliflower into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 10 minutes. Drain well and return cauliflower to pan.
Mash butter, cayenne pepper, cream cheese, and cheddar cheese into the potatoes. Mash until combined and cauliflower is smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and almond milk in a small bowl; stir into the mashed cauliflower mixture.
Top the lamb mixture in the baking dish with the mashed cauliflower and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 20 to 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EBL1112.
Nutritional Info Amount Per Serving
- Calories: 449.5
- Total Fat: 28.9 g
- Cholesterol: 145.5 mg
- Sodium: 390.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.2 g
- Protein: 30.1 g
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