Macaroni Shepherd’S Pie

• 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

1. Preheat the oven to 400u0b0F. 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.

olive oil, ground lamb, onion, carrot, mustard, worcestershire sauce, chicken, macaroni pasta, egg, plain yogurt, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/16758 (may not work)