Recipe by chia
I made this last night with some leftovers and it was just wonderful comfort food; my favorite vegetables and just what I needed to welcome spring the second time around.
Top Review by peppermintkitty
Chia, you did it again! I followed your instructions completely, except you said I could use beef, which I did. I would have used lamb but it isn't readily available in my little city. The smell alone had me watching the timer for the oven to go off! I've never made shepards pie, but I will make this at least once a month with these same veggies and more often with other left over veggies. This recipe is very very easy to make, but it did take me longer because I had no left overs, just the gravy/roast. I seasoned and fried 1 lb HB, and realized I could have used just the roast, so I made extra and mixed the meats together. My daughter tried some cold, then had to heat some up, she loved it. Now it's gone!! We ate the whole 9x13 pan sat. nite and sun. I served it with home made Italian bread and Aunt Rose's wonderful strawberry pie. It's great knowing I can make this anytime using my left overs, instead of freezing for soups and stews. I was afraid the seasoning would be to strong for me, but we loved everything about this recipe! A begining cook will find this easy, with good instructions and recieve praise for her/his cooking endevour! Because of playing the dare game, I found a new favorite recipe I would have never made had I not played! Thankyou Chia,,this was a wonderful dare to give me!
- 1 lb cooked lamb, cut in cubes
- 3 cups mashed potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, diced
- 1⁄2 lb cremini mushroom, sliced
- salt & pepper
- 2 tablespoons chopped fresh parsley
- 1 -2 teaspoon dried tarragon
- 1⁄2 lb asparagus, cut into 2 inch pieces
- 1⁄4 lb sugar snap pea, trimmed
- 2 cups lamb gravy or 2 cups beef gravy
- 1 tablespoon butter, freshly grated parmesan cheese
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- In a pan on stovetop, heat oil and butter; add onions and garlic; saute until softened; add mushrooms, cook until liquid is released.
- Season with salt, pepper, parsley and tarragon.
- Add asparagus; cook until crisp tender; add peas; stir until cooked through; remove from heat.
- In a 2 quart casserole, add cooked lamb and vegetables; add gravy; stir to coat; top with a layer of mashed potatoes; dot with 1 tablespoon butter.
- Bake, uncovered, for 30 minutes; remove from oven.
- Preheat broiler.
- Sprinkle casserole with grated parmesan cheese; place under broiler 2-4 minutes until top browns.
- Cool 10 minutes, slice and serve.