Quick Shepherd’s Pie

By cserumga

Per serving: 410 calories; 16 g fat (6 g sat, 7 g mono); 74 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 7 g total sugars; 25 g protein; 5 g fiber; 630 mg sodium; 1167 mg potassium.

Ingredients

• 1 pound Yukon Gold potatoes, cut into 1-inch chunks
• 1/4 cup low-fat milk
• 2 tablespoons butter
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground lamb
• 1 medium onion, finely chopped
• 2 cups chopped carrots
• 3 tablespoons all-purpose flour
• 1 tablespoon chopped fresh oregano
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup frozen corn, thawed

Preparation

Step 1

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.