Ingredients:
1 lb cooked lamb, cut in cubes
3 cups mashed potatoes
2 tablespoons olive oil
2 tablespoons butter
1 onions, diced
2 garlic cloves, diced
1/2 lb cremini mushrooms, 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 peas, trimmed
2 cups lamb gravy or 2 cups beef gravy
1 tablespoon butter, freshly grated parmesan cheese
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.