Macaroni Shepherd’S Pie

Name: Macaroni Shepherd’S Pie
Ingredients: 3 tbsp olive oil; 1 lb ground lamb or beef; 1 None onion, finely chopped; 1 None carrot, finely chopped; 1 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 3/4 cup reduced-sodium chicken or vegetable broth; 8 oz uncooked macaroni pasta; 1 None egg, beaten; 2/3 cup plain yogurt; 1/2 cup shredded cheddar cheese

11 ingredients

3 steps

Ingredients

3 tbsp olive oil
1 lb ground lamb or beef
1 None onion, finely chopped
1 None carrot, finely chopped
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
3/4 cup reduced-sodium chicken or vegetable broth
8 oz uncooked macaroni pasta
1 None egg, beaten
2/3 cup plain yogurt
1/2 cup shredded cheddar cheese

Directions

1

Preheat the oven to 400°F. Heat the oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking up the pieces with a wooden spoon. Spoon off excess fat. Add the onion and carrot to the skillet and cook for 5 mins until softened. Stir in the mustard and Worcestershire and season with salt and pepper. Add the broth and bring to a boil. Reduce heat and simmer for 5 mins. Transfer to a medium baking dish.
2

Meanwhile, cook the pasta according to the package directions. Drain well and spread over the lamb mixture.
3

In a bowl, beat the egg. Stir in the yogurt and half the cheese; season with salt and pepper. Pour over the pasta and sprinkle with the remaining cheese. Bake for 20 mins until golden brown.