Our menu makes use of lean ground lamb, cooked with onions, corn, and tomatoes in a savory Shepherd’s Pie. To complete the meal, make a tossed salad and offer a bowl of juicy fresh apricots for dessert.
1 1/2 pounds (720 g) lean ground lamb
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon mixed dried Italian herbs
freshly ground pepper
1 14 1/2-ounce (435 g) can no-salt-added chopped tomatoes with juice
2 cups (320 g) frozen corn kernels
1 large russet potato, about 8 ounces (240 g), peeled and diced
2 teaspoons margarine
3 tablespoons skim milk
3 scallions, white part and 2 inches (5 cm) green, chopped
In a large skillet, sauté lamb over medium-high heat, breaking up the clumps with the back of a spoon, until lamb is thoroughly browned. Drain off all fat. Add onion, garlic, and herbs. Add salt (if using) and pepper. Continue to sauté for 2 to 3 minutes.
Stir in tomatoes with their juice and the corn kernels. Continue to cook, stirring occasionally, for another 2 to 3 minutes.
Meanwhile, cook potato in boiling water to cover until tender, about 5 to 10 minutes, depending on the size of the dice. Drain. Mash with a potato masher, blending in margarine and milk. Whip with a spoon and add scallions. Set aside.
First oven heat to 375 ° F (190 ° C), Gas Mark position at 5. .
Transfer lamb mixture to a 2-quart (2 l) casserole dish. Spoon mashed potatoes into 6 clumps around the edge of the dish. Sprinkle the potatoes with paprika.
Bake, uncovered, for about 30 minutes, until lamb is hot and bubbly and the potatoes are nicely browned. Serve at once.
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