LAMB SHEPHERD'S PIE

Lamb Shepherd's Pie image

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

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 2 servings.

Number Of Ingredients 11

Previous Next

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)

Steps:

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 Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.