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lean ground lamb onion garlic margarine carrot sweet red pepper all-purpose salt white wine no-salt white wine Worcestershire sauce freshly ground pepper peas vegetable cooking spray frozen mashed milk Parmesan cheese
Viewed: 33 - Published at: a year agoIngredients
- 1 pound lean ground lamb
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons reduced-calorie margarine
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped sweet red pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups canned no-salt-added chicken broth, undiluted
- 1/2 cup dry white wine
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon white wine Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1 cup frozen English peas, thawed
- Vegetable cooking spray
- 2 2/3 cups frozen mashed potato
- 1 1/3 cups plus 1 tablespoon skim milk
- 1/4 cup grated Parmesan cheese
Method
- Combine first 3 ingredients in a nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
- Melt margarine in skillet over medium-high heat. Add carrot and red pepper, and saute until crisp-tender. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Return meat mixture to skillet; stir well. Stir in peas. Spoon meat mixture into an 8-inch square baking dish coated with cooking spray.
- Cook frozen potato in skim milk according to package directions. Spread potato over meat mixture. Top with cheese. Bake at 400° for 30 minutes or until golden and bubbly.
