Shepherd's Pie Stuff Peppers
Satisfying, old-fashioned comfort food. The lamb and mashed potatoes are a marriage made in heaven. Mixed veg and aromatics balance out the dish.
Ingredients
- 2 lge. Bell Peppers Cut in half and cleaned.
- 1 lb. Ground lamb; 1/4 lb. per pepper half Use ground beef or any other ground meat.
- 1 Tbsp. Olive oil
- 2 Tbsp. Shallot, diced
- 1 lge. Garlic clove, minced to make about 1 teaspoon
- 1 Tbsp. Fresh rosemary, chopped
- Salt/Pepper to taste
- 1 cup Frozen mixed veg., such as carrots, peas and corn
- 1/2 cup Beef broth, preferably homemade
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp Flour Or cornstarch to thicken.
- 2 cups Mashed potatoes; about 1/2 cup per pepper
- 1/2 cup Cheddar Cheese, shredded
- 1/2 tsp. Dried thyme for topping before baking
Instructions
- Preheat oven to 375 degrees.
- Clean the peppers and cut in half. Place in a roasting pan lined with foil and cooking spray.
- Heat a skillet over medium heat with 1 Tbsp. olive oil. Add the shallots and saute until softened; about 3 minutes. Add salt/pepper.
- Add the garlic and cook for another minute or 2.
- Add the lamb and gently brown stirring into bite-sized pieces.
- Once the lamb is browned, add the frozen veg, beef broth, Worcestershire sauce and fresh rosemary. Stir until the vegetables start to thaw and ingredients are well combined.
- Thicken the sauce by adding a Tbsp. of flour. Stir to combine and simmer for about 5 more minutes or until the sauce begins to look like a nice gravy. Taste again for seasoning. Remove from the heat.
- Stuff the peppers by spooning the warm mixture into each hollowed out pepper until the meat/veg mixture nearly reaches the top of the Bell pepper.
- Top with mashed potato piled high; ab out 1/2 cup per pepper. Sprinkle cheddar cheese and lightly add some dried thyme.
- Bake at 375 degrees for 30 to 35 minutes until the peppers are crisp-tender and the tops are golden brown.