Servings:
|
about
scaling
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Cook Time: |
41 minutes |
Prep Time: |
40 minutes |
Cook Method: |
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Cook Temp: |
varies |
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This classic Shepherd’s Pie recipe can be
vegetarian or made with lamb or haddock.
Recipe may be halved and may be frozen.
Mashed Potato Topping
2 lb. Yukon Gold potatoes (about 4 large),
peeled and cut into quarters
2 T bsp. unsalted butter
3/4 cup milk
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup grated Pecorino Romano cheese
(optional)
Vegetable-Bean Layer
4 tsp. olive oil, divided
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 cup julienne-cut carrots
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 medium onion, diced
1 large clove garlic, minced
1 cup low-sodium vegetable broth
1 T bsp. diced sun-dried tomatoes
2 (14-oz.) cans great northern beans,
Undrained
Optional Lamb Layer
1 T bsp. olive oil
2 lb. ground lamb
4 shallots, chopped
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 T bsp. chopped parsley
Optional Haddock Layer
2 lb. fresh haddock fillets, cut into 1-inch-wide
strips
3/4 tsp. Inspirations Northwoods Pepper Rub
1. Spray a 9-by-13-inch pan with vegetable cooking spray and set aside. Preheat oven to 400°F.
2. Prepare mashed potato topping. Place potatoes in a large pot and cover with cold water. Bring to a boil, lower heat to medium,
and cook for 15 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes, return them to the pot, and add butter, mashing potatoes until butter melts. Add milk, salt, and pepper and mash until almost smooth. Set aside.
3. While potatoes cook, prepare vegetablebean layer. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add red and yellow bell peppers, zucchini, and carrots. Sauté, stirring frequently, until vegetables soften and begin to turn golden, 8 to 10 minutes. Season vegetables with salt and
pepper, remove from skillet, and set aside.
4. Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add onion and sauté, stirring frequently, until onion softens and begins to color, about 5 to 8 minutes. Add garlic and stir briefly, about 30 seconds. Add broth, raise heat to high, and cook for 2 minutes, scraping bottom of skillet to ensure onions are well-coated with liquid. Add sundried tomatoes and beans with their liquid. Lower heat to medium-high and cook until mixture thickens slightly, 5 to 8 minutes. Return sautéed vegetables to pan and combine. If making lamb or haddock version, set aside vegetables. If making vegetarian version, transfer vegetables to prepared pan.
5. Optional: Prepare lamb or haddock layer.
To prepare lamb, heat olive oil over
medium-high heat in a large nonstick skillet.
When oil is hot, add lamb, shallots, garlic,
salt, pepper, and parsley. Cook, stirring
occasionally, until meat is no longer pink,
10 to 12 minutes. Place lamb and any cooking
juices in bottom of prepared pan. Place
reserved vegetables on top of lamb.
To prepare haddock, place haddock strips
into prepared pan. Sprinkle with rub and stir
to coat. Place reserved vegetables on fish.
6. Top vegetables with reserved mashed
potatoes and smooth the surface. Sprinkle
top with Romano cheese, if desired. Bake
until pie is heated through and sauce is bubbling
around sides, about 15 to 18 minutes.
Remove from oven, cover with foil, and let
pie rest 10 to 15 minutes before serving.
Notes:
Nutritional value is based on the vegetarian version of this recipe.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(341g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 212 |
Calories from Fat 55 |
| |
% Daily Value * |
| Total Fat 6.2g |
10% |
| Saturated Fat 3g |
13% |
| Trans Fat 0g |
|
| Cholesterol 11mg |
4% |
| Sodium 653mg |
27% |
| Total Carbohydrate 34g |
11% |
| Dietary Fiber 8g |
31% |
| Sugars 7g |
|
| Protein 9g |
|
| Vitamin A 65% |
Vitamin C 140% |
| Calcium 8% |
Iron 12% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
2 lb |
Yukon Gold potatoes, peeled, quartered |
|
2 Tbs |
Unsalted butter |
|
3/4 cup |
Milk |
|
3/4 tsp |
Salt |
|
3/8 tsp |
Black pepper, freshly ground |
|
4 tsp |
Olive oil |
|
1 ea |
Medium red bell pepper, diced |
|
1 ea |
Medium yellow bell pepper, seeded and diced |
|
2 ea |
Zucchini, diced |
|
1 cup |
Fresh carrots, pared and julienne cut |
|
1 ea |
Medium onion, diced |
|
1 ea |
Garlic clove, minced |
|
1 cup |
Low sodium vegetable broth |
|
1 Tbs |
Sun dried tomatoes, diced |
|
28 oz |
Canned great northern beans |
|
