Mom's Shepherd's Pie
Yield
1 piePrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
lamb
leftover, cubed |
*
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 1 | tablespoon |
cornstarch
softened in 3/4 cup water |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | x |
potatoes
mashed |
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
lamb
leftover, cubed |
*
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 15 | ml |
cornstarch
softened in 3/4 cup water |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 1 | x |
potatoes
mashed |
*
|
| 1 | x |
butter
|
*
|
Directions
In deep skillet, sauté lamb trimmed of fat and cut into ½-inch cubes.
Add onion and pepper, sauté.
Add not quite enough water to cover what's in skillet.
Soften cornstarch in cold water.
Add with seasonings and turn into casserole.
Top with about ½ inch of mashed potatoes; dot with butter.
(Might dust top with paprika and/or Parmesan.)
Bake at 400℉ (200℃). until toasted, about 30 minutes.
