cooking light fast shepherd's pie

cooking light fast shepherd's pie
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of cooking light fast shepherd's pie calories by ingredient
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copied from cooking light website
my changes are in parenthesis. there version is 377 calories per serving
copied from cooking light website
my changes are in parenthesis. there version is 377 calories per serving

Number of Servings: 6


    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, divided
    1 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 carrots
    1 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 flour
    2 cups fat-free, lower-sodium beef broth( i used chicken it was what I had)
    1 cup frozen English peas
    1 1/2 tablespoons chopped fresh thyme
    1 1/2 teaspoons chopped fresh rosemary



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

Serving Size: 6 servings approx 3/4 cup lamb mix and 3/4 c potatoes

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