- 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)
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.