Shepherd'S Pie

17 ingredients
3 steps

Ingredients

  • 1 pound lean ground lamb
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons reduced-calorie margarine
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped sweet red pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups canned no-salt-added chicken broth, undiluted
  • 1/2 cup dry white wine
  • 2 tablespoons no-salt-added tomato paste
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 teaspoon freshly ground pepper
  • 1 cup frozen English peas, thawed
  • Vegetable cooking spray
  • 2 2/3 cups frozen mashed potato
  • 1 1/3 cups plus 1 tablespoon skim milk
  • 1/4 cup grated Parmesan cheese

Directions

  1. 1
    Combine first 3 ingredients in a nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
  2. 2
    Melt margarine in skillet over medium-high heat. Add carrot and red pepper, and saute until crisp-tender. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Return meat mixture to skillet; stir well. Stir in peas. Spoon meat mixture into an 8-inch square baking dish coated with cooking spray.
  3. 3
    Cook frozen potato in skim milk according to package directions. Spread potato over meat mixture. Top with cheese. Bake at 400° for 30 minutes or until golden and bubbly.

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