Lamb Shepherd’s Pie
This is what I call "comfort food". My grandmother used to make it.
Total TimePrep: 20 min. Cook: 1-3/4 hours
- 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)
- 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.
Nutrition Facts1 piece: 416 calories, 18g fat (6g saturated fat), 86mg cholesterol, 1603mg sodium, 35g carbohydrate (9g sugars, 6g fiber), 30g protein.
Originally published as Lamb Shepherd's Pie in Cooking for One or Two Cookbook
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