Friday, October 28, 2011

Shepherd's Pie

After I finished eating this dinner I was so content.  It is more than perfect for a night when you want an easy dish to put in the oven and make every appetite happy!  You can substitute the ground lamb for any other ground meat you prefer.  Feel free to mix in whatever other veggies or cheese you have!


1 1/2 lb yukon gold or new potatoes
3 tablespoons butter
1 5oz container nonfat yogurt
1 small onion chopped finely
4-5 carrots chopped finely
3 sprigs oregano
1 lb gound lamb
4 cups chopped chard leaves
1/2 cup cheddar cheese

1. Peel potatoes and cover with cold water in a pot.  Preheat oven to 375.
2. Heat pot over medium high heat and cook until potatoes are done (about 25 minutes)
3. Meanwhile heat saute pan over medium high heat.  When hot add a few swirls of olive oil to the pan.
4. When oil is hot add the onion and carrot, cooking about five minutes until softening
5. Add oregano, salt and pepper to the veggies and stir to coat
6. Add lamb to the pan and break it up with a spoon as you start to brown it.
7. While lamb is cooking, mash potatoes and add yogurt and butter.  This is also a good place to add some salt/pepper to the mashed potatoes
8. When lamb is browned, add chopped chard to the skillet and stir to incorporate
9. To make the pie, use a deep baking dish or pyrex dish and spread the lamb mixture on the bottom. Evenly distribute the mashed potatoes on top and use a spatula to smooth.
10. Sprinkle cheese on top and cover with foil
11. Bake in the oven for about 25 minutes, remove the foil and place the pie under the broiler for 2 minutes to make the cheese slightly crispy
12. Serve with salad and hot sauce (not kidding, hot sauce is amazing on this dish!)

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