I've always made Shepherd's pie with beef or turkey and it is more like a meatloaf topped with mashed potatoes. But when we got a half lamb butchered w my in laws I decided to do a more traditional Shepherd's pie. This has more vegetables in the meat and has a loose consistency. This is a pheasant dish. Veggies and a sauce is meant to help small amounts of meat go a long way, and it did. Ken and I were stuffed and always have leftovers for the next day.This meal was even a hit w MaeMae :)
*Swap out the veggies for your family's favorites. Onions, celery, parsnips and/or mushrooms could all be used.
*This time I didn't have tomato paste so I used tomato sauce and just added an additional Tbsp.
*You can top w cheese or bacon. I didn't want any extra calories
Lamb Shepherd's pie=
1 Tbsp. olive oil
1 large carrot, peeled and diced
1/2 c. peas (frozen)
1/2 c. corn (frozen, canned or fresh)
1 lb. ground lamb
1 garlic clove, minced
1 tsp. dried parsley
1/4 tsp. each: pepper, rosemary & thyme
1/2 tsp. salt
-Heat olive oil in a large skillet of over medium/high heat. Add carrot, peas and corn. Cook for about 3 minutes just to start to soften
-Add ground lamb, garlic and herbs. Cook until brown.
-Drain off grease. Remove meat mixture from skillet into a 2 QT. baking dish
2 Tbsp. butter
2 Tbsp. flour
1 c. fat free chicken or beef broth
1 Tbsp. tomato paste
dash of Worcestershire sauce
S&P to taste
-Melt butter in the same large skillet used to cook meat. Stir in flour and allow to become light brown in color.
-Whisk in broth slowly. As it thickens you may not use the entire cup if gravy like consistency is reached early.
-Allow to simmer for 3 minutes. Add tomato paste and Worcestershire sauce and S & P if desired.
-Pour over meat mixture
-Top w 2 c. mashed potatoes. (Use your own recipe or mine is below)
-Bake at 375 for 20 minutes or until potatoes start to brown
***If Freezing: I do not top w/ mashed potatoes. Make the meat mixture & pan sauce. Transfer to a freezer friendly container. Allow to cool completely. Cover & freeze. When ready to use allow to thaw overnight in fridge. Top w mashed potatoes & bake!
Nutritional Info: Recipe equals 6 servings (aprox. 1 1/2 c.)
B/c everyone makes their mashed potatoes differently you might want to use just the meat mixture's pts value which was 7 WW pts and then figure up your version of potatoes pts.
I did figure my mashed potatoes as another 2 pts per serving. I thought that was pretty low!
Here's how I made mine:
2 c. mashed red potatoes w skin
1/2 c. skim milk (aprox. I didn't measure)
2 Tbsp. fat free sour cream
1 Tbsp. butter
salt, pepper & parsley