Fast Shepherd'S Pie

  1. Preheat broiler to high.
  2. Microwave potatoes according to package directions; stir in milk, butter, and 1/4 teaspoon salt.
  3. While potatoes cook, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with remaining 1/2 teaspoon salt and pepper. Add lamb to pan; saute 4 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon. Add onion to pan, and saute for 4 minutes, stirring occasionally.
  4. While onion cooks, microwave carrots at HIGH for 1 1/2 minutes. Remove carrots from bag; slice diagonally into 1/2-inch pieces. Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in sliced carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in browned lamb.
  5. Spoon lamb mixture into a 2-quart broiler-safe ceramic casserole dish; top with mashed potato mixture. Broil 4 minutes or until lightly browned on top.
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frozen mashed potatoes, milk, butter, kosher salt, olive oil, loin chops, freshly ground black pepper, onion, baby carrots, tomato paste, red wine, flour, beef broth, peas, thyme, rosemary

Taken from www.myrecipes.com/recipe/fast-shepherds-pie (may not work)

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