Shepherd's Pie

Shepherd's Pie

• 2 tablespoons olive oil

• 1 pound large mushrooms, cut into 1/2-inch pieces (can use canned mushrooms)

• 1 large onion, chopped

• 1 1/2 - 2 pounds ground lamb (can substitute ground beef or turkey)

• 4 large garlic cloves, chopped

• 2 0.87-ounce packages brown gravy seasoning mix

• 1 1/2 cups water

• 1 cup frozen peas

• 4 tablespoons chopped fresh parsley (if desired)

• ~3.5 lbs mashed potatoes

Serves 6

Preheat oven to 375°F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are brown, about 8 minutes. Using slotted spoon, transfer mushroom mixture to bowl. Add lamb and garlic to same skillet. Sauté over medium-high heat until lamb is no longer pink, about 5 minutes. Return mushroom mixture to skillet. Mix in gravy seasoning and 1 1/2 cups water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes. Add peas; simmer until just tender, about 5 minutes longer. Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.

Transfer lamb mixture to 13x9x2-inch glass baking dish. Spoon Buttery Mashed Potatoes over covering completely. Bake pie until heated through, about 15 minutes. Sprinkle with remaining parsley.

tablespoon parsley