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In this simple shepherd's pie recipe, we call for flavorful lean ground lamb, which isn't always easy to find. You can use lean ground beef or turkey instead. If you want to use lamb, ask your butcher to grind it for you or, to make your own ground lamb, start with a lean cut of lamb, such as leg or loin, trimmed of any excess fat and cut into 3/4-inch pieces. Pulse briefly in a food processor just until uniformly ground.

Source: EatingWell Magazine, March/April 2014


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add potatoes and steam until tender, 10 to 12 minutes. Drain and return the potatoes to the pot. Add milk, butter and 1/4 teaspoon each salt and pepper. Mash together to a chunky consistency. Cover to keep warm.

  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add lamb, onion, carrots and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the lamb is no longer pink, 6 to 8 minutes. Sprinkle flour and oregano over the mix and cook, stirring, for 1 minute. Add broth and corn; bring to a simmer and cook, stirring, until thickened, 3 to 5 minutes more.

  • Ladle the lamb stew into 4 bowls and top with the potatoes.

Nutrition Facts

1 1/4 cups stew & 1/2 cup potatoes
410 calories; protein 25.2g; carbohydrates 43.1g; dietary fiber 4.9g; sugars 7.2g; fat 16g; saturated fat 6.5g; cholesterol 73.9mg; vitamin a iu 11004.9IU; vitamin c 14.8mg; folate 83.4mcg; calcium 82.8mg; iron 3.1mg; magnesium 70.5mg; potassium 1167mg; sodium 630.1mg; thiamin 0.3mg.

2 starch, 1 1/2 vegetable, 2 1/2 lean meat, 2 fat