Shepherd’s Pie

• 1 pound ground/shredded lamb
  
• 1 pound ground/shredded lamb
  
• ½ cup sliced mushrooms
  
• 1 cup peas (fresh or frozen works best
  
• 2 carrots, peeled and diced
  
• ½ yellow onion, diced
  
• 3 cups of brown gravy
  
• mashed potatoes

In a large, hot skillet sauté lamb, beef, carrots, and onions until meat is browned. Strain grease (can be used to make gravy). Add peas and mushrooms while stirring. Sauté for 1 minute or so, add brown gravy, bring to boil then reduce heat and stir well. Salt and pepper to taste (onion/garlic powder optional).

Cook until meat mixture has reduced and thickened enough to support potatoes on top. Spoon meat into casserole dish, spread mashed potatoes on top. Place under broiler, or in high-temperature oven and bake until the potatoes on top are brown and crispy. Can stir in a little butter on the very top to add this ‘crust’ effect.

After preparing casserole dish, can be refrigerated for 1-5 days until ready to eat.