Shepherd's Pie

Shepherd's Pie
Shepherd's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    pound large mushrooms cut 1/2" pieces

  • 1

    large onion chopped

  • 2

    pounds ground lamb

  • 4

    large garlic cloves chopped

  • 2

    packages brown gravy seasoning mix - (0.87 oz ea)

  • 1 1/2

    cups water

  • 1

    cup frozen peas

  • 4

    tablespoons chopped fresh parsley

  • Freshly-ground black pepper to taste

  • Buttery Mashed Potatoes (see recipe)

Directions

Preheat oven to 375 degrees. 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 13- by 9- by 2-inch glass baking dish. Spoon Buttery Mashed Potatoes over, covering completely. Bake pie until heated through, about 15 minutes. Sprinkle with remaining 1 tablespoon parsley. This recipe yields 6 servings. Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper.

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