Dilled Lamb Shepherd's Pie

Dilled Lamb Shepherd's Pie
Servings: 8 Prep 20 mins Bake 375°F 40 mins Cook 10 mins


Lamb Filling:
  • 1 1/4 pounds ground lamb or beef
  • 1 onion, chopped
  • 1 celery, chopped
  • 1 large carrot, peeled and chopped
  • 1 cup nonfat sour cream (from 16-ounce container)
  • 2 large eggs
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
Potato-Dill Topping:
  • 1 package (20 ounces) frozen mashed potatoes, thawed
  • Remainder of nonfat sour cream from 16-ounce container above
  • 1 large egg
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Heat oven to 375 degrees F.

Lamb Filling:

2. Place 2-quart metal oval au gratin pan or 10-inch oven-proof skillet over medium-high heat. Add lamb; cook, stirring to break up clumps, until browned, about 3 minutes. Add onion, celery and carrot; cook 8 minutes. Remove pan from heat.

3. In large bowl, combine sour cream, eggs, dill, flour, salt and pepper. Stir peas and sour cream mixture into lamb until thoroughly mixed.

Potato-Dill Topping:

4. In same large bowl, combine thawed mashed potatoes, sour cream, egg, dill, salt and pepper. Shape potato mixture into ovals with spoons. Arrange or spread on top of lamb mixture.

5. Bake in 375 degrees F oven until top is slightly browned and filling is bubbly, about 40 minutes. Let stand 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 21, chol. (mg): 131, sat. fat (g): 9, carb. (g): 28, fiber (g): 3, pro. (g): 19, sodium (mg): 739, Percent Daily Values are based on a 2,000 calorie diet.