Spring Shepherd's Pie

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

1. Preheat oven to 350 degrees Fahrenheit.
2. In a pan on stovetop, heat oil and butter; add onions and garlic; saute until softened; add mushrooms, cook until liquid is released.
3. Season with salt, pepper, parsley and tarragon.
4. Add asparagus; cook until crisp tender; add peas; stir until cooked through; remove from heat.
5. 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.
6. Bake, uncovered, for 30 minutes; remove from oven.
7. Preheat broiler.
8. Sprinkle casserole with grated parmesan cheese; place under broiler 2-4 minutes until top browns.
9. Cool 10 minutes, slice and serve.