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Originally published Monday, April 7, 2014 at 12:04 AM

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Recipe: Easy Shepherd’s Pie


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Serves 2

¾ pound Idaho or russet potatoes

1 tablespoon olive oil

Salt and freshly ground black pepper

For filling

1 cup diced/chopped onion

1 cup sliced carrots

1 cup fat free, low-sodium chicken broth, divided use

¾ pound kebab lamb, fat removed and cut into ½-inch cubes

2 teaspoons minced garlic

1 tablespoon flour

2 tablespoons tomato paste

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1 tablespoon Worcestershire sauce

¼ cup shredded sharp cheddar cheese (1 ounce)

1. Preheat broiler. Wash potatoes, do not peel, and cut into 1-inch pieces. Place in a medium sauce pan and add cold water to cover. Cover with a lid, cook on high 15 minutes, or until potatoes are soft. Drain and mash with a potato ricer, sieve or in a food processor. Mix with olive oil and salt and pepper to taste. Set aside.

2. While potatoes cook, make filling. Heat a nonstick skillet over medium-high heat. Add onion, carrots and 1 tablespoon chicken broth. Sauté until onions are soft and golden, five minutes. Add more chicken broth if pan becomes too dry. Add the lamb and garlic. Sauté five minutes. Sprinkle flour on top and add the remaining chicken broth, tomato paste and rosemary. (If you are using leftover meat, add it at this point.) Simmer five minutes until sauce thickens. Add Worcestershire and salt and pepper to taste. Taste for seasoning adding more Worcestershire if needed. Spread mashed potatoes on top and sprinkle with cheese. Place under broiler two to three minutes or until cheese melts.

— Linda Gassenheimer, The Miami Herald



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