
Ingredients
- 1 Lb Ground Lamb
- 1 Tbsp Olive Oil
- 1 Onion Diced
- 3 Carrots Peeled; Diced
- 4 Oz Mushrooms Chopped
- 1 Garlic Clove Minced
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Thyme
- 1/2 Tsp Dry Mustard
- 1 Tbsp Tomato Paste
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Flour
- 1 Cup Beef Broth Low sodium
- 1/2 Cup Peas Frozen
- 1.5 Lbs Potatoes Peeled; Cooked; Mashed
- 1 Egg Beaten
- 1/2 Cup Parmesan Cheese Grated
Instructions
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Preheat the oven to 375 degrees.
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In a large sauté pan, heat the oil. Cook onions and carrots until softened, about 8 minutes. Add in mushrooms and cook for an additional 5 minutes.
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Add in ground lamb and stir until fully cooked. Using a fork, break down the meat into a smaller texture. Pour off any accumulated grease.
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Stir in garlic, thyme, rosemary, and dry mustard. Cook for 1 minute. Add Worcestershire sauce and tomato paste and cook for 2 minutes. Remove from the heat, and sprinkle flour over the mixture. Stir to incorporate.
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Return to heat and pour in the beef broth. Stir and heat until bubbly and thickened. Add in the peas.
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Pour mixture into a casserole dish. Mix potatoes with the beaten egg. Spread potatoes over the meat mixture and sprinkle with Parmesan cheese.
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Place in the oven and bake for 25 minutes or until golden brown.
Nutrition Info
- Calories:
- 337
- Total Fat:
- 23g
- Saturated Fat:
- 9.6g
- Sodium:
- 288mg
- Potassium:
- 979mg
- Total Carbohydrate:
- 32g
- Dietary Fiber:
- 4g
- Protein:
- 22g