Shephard's Pie

By dette

Leave the peels on the potatoes to boost the fiber in this classic lamb casserole. If you like, add a tablespoon of chopped chives to the potatoe mixture while mashing or sprinkle with paprika before baking.

Ingredients

• 3 large potatoes (1 /12 #) cut in chunks
• 1 tsp olive oil
• 1 large 0nion, finely chopped
• 2 garlic cloves, minced
• 1/2 # lean ground beef (10% or less fat)
• 1/2 # lean ground lamb
• 1 (14 1/2 oz) can diced tomatoes in juice
• 1 c. frozen peas, thawed
• 1 tsp salt
• 1/4 tsp freshly ground pepepr
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 c. plain nonfat yogurt
• 1 tsp butter

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375. Cook the potatoes in water to cover in a large pot until tender.

Meanwhile, heat a large nonstick skillet. Swirl in the oil, then add the onion and garlic. SAute until softened, 3-5 minutes. Add the beef and lamb and brown, breaking it apart with a spoon, about 5 mintues. Drain all excess fat from the skillet.

Stir in the tomatoes, peas, 1/2 tsp of the salt, 1/8 tsp of the pepper, the oregano, and thyme; bring to a boil. Reduce the ehat and simmer, stirring occasionally, about 10 mintues.

Drain the potatoes and return them to the saucepan. Mash in the yogurt, butter, the remaining 1/2 tsp salt and 1/8 tsp pepper.

Spread the meat mixture in a 10 inch deep-dish pie plate or other 1 1/2 guart baking dish. Spread the mashed potatoes evenly over the meat. BAke until the potaotes begin to brown and the filling is bubbly, about 20 mintues. Let stand 10 mintues before serving.


269 cal; 7 g tot fat; 2 g sat fat 44 mg chol; 581 mg sod; 33 g carb; 5 g fib; 20 g prot; 87 mg calc POINTS: 5