Shepherd's Pie is a trendy treat on many restaurant menus. This traditional British pub dish is made with lamb, vegetables, and sauce and topped with mashed potatoes and cheese.
This is a one-dish meal that usually cooks slowly in the oven. I've shortened the time by sauteing the meat and vegetables in a skillet, cooking the potatoes in a microwave oven, and placing the dish under the broiler for a few minutes. Beef, veal, or pork can be used instead of lamb.
Makes 2 servings
3/4 pound red potatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 cup frozen diced onion
or 1 cup chopped onion
1 cup shredded carrots
1 cup fat-free, low-salt chicken broth, divided use
3/4 pound lamb kabob, fat removed, cut into 1-inch cubes
1 tablespoon flour
2 tablespoons tomato paste
1 teaspoon dried rosemary
2 tablespoons shredded sharp cheddar cheese
1. Preheat the broiler. Wash the potatoes, do not peel, and cut into 1-inch pieces.
2. Place in a microwave-safe bowl and microwave on high 5 minutes. The potatoes should be soft. Mash.
3. Mix with olive oil, and salt and pepper to taste. Set aside.
4. Heat a nonstick skillet with a heat-resistant handle or stove-top-to-oven casserole dish over medium-high heat. Add the onion, carrots, and 1 tablespoon chicken broth. Saute a few seconds. Add the lamb and saute, 5 minutes, turning the lamb over a few times. Sprinkle flour on top and add the remaining chicken broth, tomato paste, and rosemary. Simmer 5 minutes until the sauce thickens. Add salt and pepper to taste.
5. Spread the mashed potatoes on top and sprinkle with cheese. Place under the broiler 1 to 2 minutes or until the cheese melts.