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Skillet Shepherd's Pie with Green Mashed Potatoes

Skillet Shepherd's Pie with Green Mashed Potatoes

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

1 (5oz) pkg diced yellow onion
1/2 lb ground lamb
1/2 lb 93% lean ground beef or 94% lean ground turkey
1 tablespoon olive oil
2 teaspoon Garlic, minced
1 (6 oz) pkg sliced portabella mushroom
1 3/4 cups low-sodium chicken broth, divided
2 cups chopped kale
1 1/3 cups frozen peas and carrots
3 tablespoon all-purpose flour
1/4 teaspoon salt, or to taste
1/4 teaspoon Black pepper, freshly ground, or to taste
3 cups coarsely chopped escarole
2 tablespoon water
2 cups prepared mashed potato (such as Hannaford Side Dish Buttered Mashed Potatoes, found in the Deli)
4 each parsley sprigs

directions:

1. Spray a nonstick skillet with olive oil cooking spray. Heat pan over mediumheat. Add onion and cook 3 to 5 minutes until translucent, stirring occasionally. Add lamb and beef or turkey and reduce heat to medium low. Continue cooking and stirring occasionally until meat is cooked through, about 7 minutes.
2. Meanwhile, in a second nonstick skillet, heat oil over medium heat and add garlic. Saute for 30 seconds, then add mushrooms and 1/4 cup of the broth. Continueto saute, turning mushrooms after about 5 minutes, then cook for 2 more minutes. Add kale and cook, stirring occasionally until kale is wilted, about 2 minutes. Addpeas and carrots. Cook until thawed and liquid has evaporated.
3. Lower heat slightly and stir in flour. Continue to stir until all ingredients are well coated and flour has ?toasted? in pan, about 3 minutes.
4. Add remaining 11/2 cups broth, stirring constantly until broth has thickened andis bubbly. Stir in salt and pepper. Reduce heat to low and stir occasionally to prevent ingredients from scorching.
5. In a large microwave-proof bowl, cook escarole with water on high, covered, for 3 minutes. Drain cooking water into a small bowl and reserve. Add mashed potatoes and puree with an immersion blender or in a food processor until greens are well distributed. If potatoes seem very thick, add 1 Tbsp. or more of the reserved cooking water to thin them slightly, as needed. Cover bowl and microwave for 3 minutes on high. Stir to distribute heat.
6. While potatoes are heating, pour off all the fat from the cooked meat. Stir intomushroom-kale mixture and mix well. Divide among 4 bowls. Top each bowl with a quarter of the mashed potatoes and serve immediately, garnishing with parsley if desired.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
1 (5oz) pkg diced yellow onion  
1/2 lb ground lamb  
1/2 lb 93% lean ground beef or 94% lean ground tur  
1 tablespoon olive oil  
2 teaspoon Garlic, minced  
1 (6 oz) pkg sliced portabella mushroom  
1 3/4 cups low-sodium chicken broth, divided  
2 cups chopped kale  
1 1/3 cups frozen peas and carrots  
3 tablespoon all-purpose flour  
1/4 teaspoon salt, or to taste  
1/4 teaspoon Black pepper, freshly ground, or to t  
3 cups coarsely chopped escarole  
2 tablespoon water  
2 cups prepared mashed potato (such as Hannaford S  
4 each parsley sprigs  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 6 g (30%)
Cholesterol 60 mg (20%)
Sodium 470 mg (19%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 6 g (24%)
Protein 23 g (38%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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