cooking light fast shepherd's pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (24-ounce) bag frozen mashed potatoes (I used 24 oz fingerling potatoes mashed them skin and all)1/2 cup 2% reduced-fat milk 2 tablespoons butter( i used same quantity of I cannot believe its not butter)3/4 teaspoon kosher salt, divided1 tablespoon olive oil 6 lamb loin chops, meat removed from bones and cut into bite-sized pieces ( used 1 lb lamb steak cubed)1/2 teaspoon freshly ground black pepper 1 cup chopped onion (1/2 cup grated-so my son doesn't see it)1 (6-ounce) microwavable bag peeled baby carrots1 tablespoon tomato paste (I misread and used 3tbsp or 1/2 small can)1/3 cup dry red wine ( i used 1/2 cup merlot}2 tablespoons all-purpose flour2 cups fat-free, lower-sodium beef broth( i used chicken it was what I had)1 cup frozen English peas1 1/2 tablespoons chopped fresh thyme1 1/2 teaspoons chopped fresh rosemary
Preparation
1. Preheat broiler to high.
2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
3. While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and sauté for 4 minutes, stirring occasionally.
4. While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.
5. Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.
Julianna Grimes, Cooking Light
NOVEMBER 2012
Serving Size: 6 servings approx 3/4 cup lamb mix and 3/4 c potatoes
1. Preheat broiler to high.
2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
3. While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and sauté for 4 minutes, stirring occasionally.
4. While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.
5. Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.
Julianna Grimes, Cooking Light
NOVEMBER 2012
Serving Size: 6 servings approx 3/4 cup lamb mix and 3/4 c potatoes
Nutritional Info Amount Per Serving
- Calories: 358.8
- Total Fat: 12.9 g
- Cholesterol: 50.8 mg
- Sodium: 1,399.4 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.8 g
- Protein: 21.4 g
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