Quick Shepherd’s Pie

Adapted from Eating Well's Quick Shepherd’s Pie
Serves 8
Serving Size: 1 1/4 cups stew & 1/2 cup potatoes
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients
2 lbs. Yukon Gold potatoes, cut into 1-inch chunks
1 c. 2% plain Greek yogurt
1/4 c. skim milk
3 t. chicken bullion paste
2 cloves garlic, minced
4 T. chopped fresh chives
2 T. Litehouse Instantly Fresh Salad Herb Blend
1 t. freshly ground pepper, divided
1 T. extra-virgin olive oil
2 lbs. lean grass-fed ground lamb
2 med. onions, finely chopped
4 c. chopped carrots
6 T. all-purpose flour
2 T. chopped fresh oregano
4 c. water
4 t. chicken bullion paste
2 c. frozen corn, thawed

Directions
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add potatoes and steam until tender, 10 to 12 minutes. Drain and return the potatoes to the pot. Add milk, yogurt, and 1/4 teaspoon each salt and pepper. Mash together to a chunky consistency. Cover to keep warm.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add lamb, onion, carrots and the remaining 1/4 teaspoon each 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, for 1 minute. Add broth and corn; bring to a simmer and cook, stirring, until thickened, 3 to 5 minutes more.
Ladle the lamb stew into 4 bowls and top with the potatoes.

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 399
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 4 g	19 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 72 mg	24 %
Sodium 731 mg	30 %
Potassium 715 mg	20 %
Total Carbohydrate 43 g	14 %
Dietary Fiber 5 g	20 %
Sugars 10 g
Protein 33 g	66 %
Vitamin A	217 %
Vitamin C	49 %
Calcium	10 %
Iron	24 %