Individual Shepherd's Pies

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Category : Meat

Recipe : Individual Shepherd's Pies

Makes 4 servings

1 pound 4 ounces all-purpose potatoes, pared and quartered
2 tablespoons skim milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon + 1 teaspoon reduced-calorie tub margarine, melted
1 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced zucchini
10 ounces lean ground lamb
1/2 teaspoon dried rosemary leaves
1/4 teaspoon garlic powder

Preheat oven to 400o F. Spray four 1-cup baking dishes with nonstick cooking
spray.
Place potatoes into large pot; add water to cover. Bring liquid to a boil; reduce
heat to low. Simmer 15 minutes, until potatoes are tender. Drain, discarding
liquid; return potatoes to pot.
With electric hand mixer or potato masher, roughly mash potatoes. Add milk, 1/4
teaspoon of the salt and half of the black pepper; mash until as smooth as
possible. Set aside.
In large nonstick skillet, combine 1 tablespoon of the margarine, onions and bell
pepper. Cook over medium-high heat, stirring frequently, 5 minutes, until
vegetables are softened. Add zucchini; cook, stirring, 1 minute, until zucchini is
softened. Set aside.
In large bowl, combine lamb, rosemary, garlic powder, remaining 1/4 teaspoon
salt and remaining black pepper.
In medium nonstick skillet, cook lamb mixture, stirring to break up meat, 4-5
minutes, until no longer pink; remove from heat. Spoon one-fourth of the lamb
mixture into each prepared baking dish; sprinkle evenly with reserved vegetable
mixture. Spread one-fourth of the potato mixture over each portion of
vegetables; drizzle evenly with remaining margarine. Bake 30 minutes, until
heated through and potato topping is lightly browned.

SERVING (1 PIE) PROVIDES: 1/2 Fat, 1 Vegetable, 2 Proteins, 1 Bread, 5 Optional
Calories.

PER SERVING: 257 Calories, 7 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 374
mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 18 g Protein, 46 mg Calcium .