This hearty Shepherd's Pie is loaded with vegetables that are mixed in with the lamb: onions, garlic, mushrooms, carrots and zucchini as well as Newman's Own Sockarooni sauce that include tomatoes, and green and red peppers. This is one of our favorite comfort dishes.
Ingredients: (4-6 servings)
1 small onion, chopped
1 clove garlic, chopped
1/3 cup mushrooms, sliced
1/4 cup carrots, shredded
1/4 cup zucchini, shredded
1 pound ground lamb
1/3 cup Newman’s Sockarooni Pasta sauce
½ teaspoon salt
½ teaspoon pepper
2 cups mashed potatoes
8 ounces shredded cheddar cheese
Directions:
Preheat oven to 350° F. Heat oil in heavy large skillet over medium-high heat. Add onions, garlic, and mushrooms and sauté for about four minutes until the onions are translucent. Add the shredded carrots and zucchini and cook for a few more minutes, stirring frequently. Transfer the vegetable mixture to bowl.
Add lamb to same skillet. Sauté over medium-high heat until lamb is no longer pink, stirring frequently. Return the vegetable mixture to the skillet. Add the Sockarooni sauce. Season with salt and pepper. Bring to boil. Then, cover and simmer on low heat for 5-7 minutes.
Place the lamb mixture in a glass baking dish. Spread mashed potatoes on top and sprinkle with cheese. Bake for about 25 minutes or until the cheese crust is golden brown.
This post is part of the Foodbuzz Family Bites featuring my collection of family-friendly easy-to-make lunches, snacks/salads, and dinners.
