Macaroni Shepherd’S Pie
Ingredients
- 3 tbsp olive oil ⓘ
- 1 lb ground lamb or beef ⓘ
- 1 None onion, finely chopped ⓘ
- 1 None carrot, finely chopped ⓘ
- 1 tbsp Dijon mustard ⓘ
- 2 tsp Worcestershire sauce ⓘ
- 3/4 cup reduced-sodium chicken or vegetable broth ⓘ
- 8 oz uncooked macaroni pasta ⓘ
- 1 None egg, beaten ⓘ
- 2/3 cup plain yogurt ⓘ
- 1/2 cup shredded cheddar cheese ⓘ
Instructions
- Preheat the oven to 400°F. Heat the oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking up the pieces with a wooden spoon. Spoon off excess fat. Add the onion and carrot to the skillet and cook for 5 mins until softened. Stir in the mustard and Worcestershire and season with salt and pepper. Add the broth and bring to a boil. Reduce heat and simmer for 5 mins. Transfer to a medium baking dish.
- Meanwhile, cook the pasta according to the package directions. Drain well and spread over the lamb mixture.
- In a bowl, beat the egg. Stir in the yogurt and half the cheese; season with salt and pepper. Pour over the pasta and sprinkle with the remaining cheese. Bake for 20 mins until golden brown.
Nutrition & Diet Analysis (per serving)
789
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).