Shepherds Pie with Lamb, Rutabega, Parsnips, Carrots
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Shepherds Pie with Lamb, Rutabega, Parsnips, Carrots calories by ingredient
Introduction
Use chopped beef or ground turkey in place of the lamb if desired. Or use your fav vegan protein and vegie broth and vegan mashed potatoes to make it vegetarian. Use chopped beef or ground turkey in place of the lamb if desired. Or use your fav vegan protein and vegie broth and vegan mashed potatoes to make it vegetarian.Number of Servings: 4
Ingredients
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10 oz lamb cubed or minced
Cooking Spray
2 parsnips sliced 1/4" thick
2 carrots sliced 1/4" thick
2 1/2 c. rutabega cubed !/2' cubes
1 medium onion diced
1 large stalk of celery thinly sliced
2 c. beef broth
1 cup sliced fresh mushrooms
1/2 c. frozen peas
1 Bay Leaf
Pinch of Thyme
For Top of Pie:
1 1/3c Betty Crocker Potato Buds
1/3 c. skim milk
2 tsp Butter Buds
1/4 tsp NuSalt
1 1/3c. water.
1/2 c. Kraft Natural Fat Free Cheese
Directions
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.
Member Ratings For This Recipe
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JAY-NINE2
