Quick Shepard’s Pie


  • 1 lb. yellow potatoes, cut into 1-inch chunks
  • 1/4 cup low fat milk
  • 2 TBS butter
  • 1/2 tsp. salt, divided
  • 1/2 tsp. freshly ground pepper, divided
  • 1 TBS extra-virgin olive oil
  • 1 lb. lean ground lamb
  • 1 medium onion, finely chopped
  • 2 cups carrots, chopped
  • 3 TBS all-purpose flour
  • 1 TBS fresh oregano, chopped
  • 1 can (14 oz.) reduced sodium chicken broth
  • 1 cup frozen corn, thawed


Bring 2 inches of water to a boil in a large pot filled with a steamer basket. Add potatoes and steam until tender, 10 to 12 minutes. Drain and return the potatoes to the pot. Add milk, butter and 1/4 tsp. each of salt and pepper. Mash together to a chunky consistency. Cover and keep warm. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add lamb, onion, carrots and the remaining 1/4 tsp. each of salt and pepper; cook, stirring until the lamb is no longer pink, 6 to 8 minutes. Sprinkle flour and oregano over the mix and cook, stirring, until thickened, 3 to 5 minutes more. Ladle the lamb into 4 bowls and top with potatoes. Serves 4.