![](https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1.png?1615567219 1200w 931h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-375x291.png?1615567223 375w 291h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-575x446.png?1615567226 575w 446h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-775x601.png?1615567230 775w 601h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-1024x794.png?1615567235 1024w 794h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-300x300.png?1615567237 300w 300h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-600x466.png?1615567241 600w 466h, https://www.cancernutrition.org/wp-content/uploads/Shepherd32SCREEN-1200x930-1-100x100.png?1615567242 100w 100h)
Ingredients
-
1
Lb
Ground Lamb
-
1
Tbsp
Olive Oil
-
1
Onion Diced
-
3
Carrots Peeled; Diced
-
4
Oz
Mushrooms Chopped
-
1
Garlic Clove Minced
-
1
Tsp
Dried Rosemary
-
1
Tsp
Dried Thyme
-
1/2
Tsp
Dry Mustard
-
1
Tbsp
Tomato Paste
-
2
Tbsp
Worcestershire Sauce
-
2
Tbsp
Flour
-
1
Cup
Beef Broth Low sodium
-
1/2
Cup
Peas Frozen
-
1.5
Lbs
Potatoes Peeled; Cooked; Mashed
-
1
Egg Beaten
-
1/2
Cup
Parmesan Cheese Grated
Instructions
-
Preheat the oven to 375 degrees.
-
In a large sauté pan, heat the oil. Cook onions and carrots until softened, about 8 minutes. Add in mushrooms and cook for an additional 5 minutes.
-
Add in ground lamb and stir until fully cooked. Using a fork, break down the meat into a smaller texture. Pour off any accumulated grease.
-
Stir in garlic, thyme, rosemary, and dry mustard. Cook for 1 minute. Add Worcestershire sauce and tomato paste and cook for 2 minutes. Remove from the heat, and sprinkle flour over the mixture. Stir to incorporate.
-
Return to heat and pour in the beef broth. Stir and heat until bubbly and thickened. Add in the peas.
-
Pour mixture into a casserole dish. Mix potatoes with the beaten egg. Spread potatoes over the meat mixture and sprinkle with Parmesan cheese.
-
Place in the oven and bake for 25 minutes or until golden brown.
Nutrition Info
-
Calories:
-
337
-
Total Fat:
-
23g
-
Saturated Fat:
-
9.6g
-
Sodium:
-
288mg
-
Potassium:
-
979mg
-
Total Carbohydrate:
-
32g
-
Dietary Fiber:
-
4g
-
Protein:
-
22g
-
Preheat the oven to 375 degrees.
-
In a large sauté pan, heat the oil. Cook onions and carrots until softened, about 8 minutes. Add in mushrooms and cook for an additional 5 minutes.
-
Add in ground lamb and stir until fully cooked. Using a fork, break down the meat into a smaller texture. Pour off any accumulated grease.
-
Stir in garlic, thyme, rosemary, and dry mustard. Cook for 1 minute. Add Worcestershire sauce and tomato paste and cook for 2 minutes. Remove from the heat, and sprinkle flour over the mixture. Stir to incorporate.
-
Return to heat and pour in the beef broth. Stir and heat until bubbly and thickened. Add in the peas.
-
Pour mixture into a casserole dish. Mix potatoes with the beaten egg. Spread potatoes over the meat mixture and sprinkle with Parmesan cheese.
-
Place in the oven and bake for 25 minutes or until golden brown.
Nutrition Info
- Calories:
- 337
- Total Fat:
- 23g
- Saturated Fat:
- 9.6g
- Sodium:
- 288mg
- Potassium:
- 979mg
- Total Carbohydrate:
- 32g
- Dietary Fiber:
- 4g
- Protein:
- 22g