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Shepherd's Pie Recipe

Shepherd's Pie Recipe

6 servings



1 1/2 pounds boneless leg of lamb, fat trimmed, cubed

1 tablespoon margarine or butter

3/4 cup each: chopped onion, green bell pepper, sliced celery

3 cloves garlic, minced

3 tablespoons flour

2 1/2 cups reduced-sodium beef broth

1 1/2 cups sliced carrots

1 tablespoon tomato paste

1/2 teaspoon each: dried rosemary and thyme leaves

1 bay leaf

3/4 cup frozen peas

Salt and pepper, to taste

2 cups Real Mashed Potatoes


Saute lamb in margarine or butter in large saucepan until browned, 5 to 8 minutes, remove from pan. Add onion, bell pepper, celery, and garlic, saute until lightly browned, 5 to 8 minutes. Stir in flour, cook 1 minute. Return lamb to saucepan, add broth, carrots, tomato paste, and herbs. Heat to boiling, reduce heat and simmer, covered, until lamb is tender, about 1 hour. Discard bay leaf and stir in peas, season to taste with salt and pepper.


Pour stew into 1 1/2 quart casserole. Spoon Real Mashed Potatoes around edge of casserole. Bake, uncovered, at 400 degrees until potatoes are browned, about 10 minutes.

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