SPRING SHEPHERD'S PIE

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Spring Shepherd's Pie image

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.

Provided by chia2160

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 356.7, Fat 17.7, SaturatedFat 7.4, Cholesterol 78.6, Sodium 427.9, Carbohydrate 25.4, Fiber 3.5, Sugar 3.8, Protein 24.7

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