Shepherd’s Pie Lite

This version of Shepherd’s pie is lighter, cleaner and very easy to make; yet it’s still full of flavor.  If you’re new to cooking with ground lamb, this is a wonderful dish to get you started.

Here’s what you’ll need:

1 lb ground lamb

{ I have also used ground turkey when making this recipe with excellent results! }

1 T olive oil

6 Yukon Gold Potatoes

1/2 c fat free milk

3 T butter

1 small onion, chopped

2 c frozen Parisian style carrots (Trader Joe’s)

1 c frozen corn

3 T whole wheat flour

1 T dried oregano

1 14 ounce can of chicken broth

salt and pepper

Begin by peeling and chopping the potatoes into 1 inch chunks.  I steam my potatoes which takes about 25 minutes in an electric steamer.  Of course, you can just cook them in boiling water on the stove.  

Once the potatoes are tender, drain and place them in a large bowl.  Add butter, fat free milk and salt and pepper to taste.  Mash them by hand and cover with foil to keep warm.

Place the frozen vegetables in a colander to thaw a bit before using them.

Pour the olive oil into a deep skillet, heat and add onions.  Cook for a couple minutes and add ground lamb.  Cook until done and drain off excess grease.  Add oregano and salt and pepper to taste and combine.  Add the semi-thawed vegetables.  Continue cooking over medium heat.

Add the 3 T flour and mix in completely.  Add the broth and allow to simmer for 20 - 30 minutes.

Ladle lamb stew into bowls and top with mashed potatoes.

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