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Lamb Shepherd's Pie

Lamb Shepherd's Pie
This is what I call "comfort food". My grandmother used to make it.
2 ServingsPrep: 20 min. Cook: 1-3/4 hours

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.
© Taste of Home 2013

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Lamb Shepherd's Pie (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013