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Lamb Shepherd's Pie Recipe

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This is what I call "comfort food". My grandmother used to make it.

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Lamb Shepherd's Pie Recipe

Prep: 20 min. Cook: 1-3/4 hours

Yield: 2 Servings

20 105 125

Ingredients

1 teaspoon all-purpose flour
Dash pepper
1/2 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1-1/2 cups beef broth or water
1 bay leaf
4 to 8 frozen pearl onions
1 cup frozen cut green beans
1 medium carrot, sliced
1 cup mashed potatoes (with added milk and butter)

Directions

In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat.
In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf.
Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown. Yield: 2 servings.

Nutritional Facts 1 serving (1 piece) equals 416 calories, 18 g fat (6 g saturated fat), 86 mg cholesterol, 1,603 mg sodium, 35 g carbohydrate, 6 g fiber, 30 g protein.

Originally published as Lamb Shepherd's Pie in Cooking for One or Two Cookbook , p201

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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