Shepherd'S Pie Peppers Recipe

Name: Shepherd'S Pie Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green bell peppers (about 1 pound); Cooking spray; 6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes; 3/4 cup fat-free beef broth; 2/3 cup frozen peas and carrots; 1/3 cup chopped onion; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1 tablespoon cornstarch; 1 tablespoon water; 1 cup frozen mashed potatoes; 1/2 cup fat-free milk; 2 teaspoons grated Parmesan cheese; Dash of paprika

Servings: persons

2 large green bell peppers (about 1 pound)
Cooking spray
6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes
3/4 cup fat-free beef broth
2/3 cup frozen peas and carrots
1/3 cup chopped onion
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen mashed potatoes
1/2 cup fat-free milk
2 teaspoons grated Parmesan cheese
Dash of paprika

1
Preheat oven to 400u00b0.
2
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
4
Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.
5
Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.
6
Bake at 400u00b0 for 20 minutes or until potatoes are golden.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large green bell peppers (about 1 pound), Cooking spray, 6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes, 3/4 cup fat-free beef broth, and more.

Yes, Shepherd'S Pie Peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherd'S Pie Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions