 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
When I was 18, I left my home in Los Angeles to study medieval literature at St. Andrews University in Scotland, writes Scott Kleinman of Los Angeles, California. Since the university didn't feed us on the weekends, I was forced to feed myself. And over time, cooking evolved from a chore into an enjoyable interest. Today I'm back in Los Angeles as a professor of medieval English literature at Cal State Northridge. I miss Great Britain quite a bit, but I keep in touch by reading British papers and tuning in to the BBC via the Internet. And, of course, I still cook old favorites from my university days. Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper. Ingredients:
2 tablespoons olive oil |
1 pound large mushrooms, cut into 1/2-inch pieces |
1 large onion, chopped |
2 pounds ground lamb |
4 large garlic cloves, chopped |
2 0.87-ounce packages brown gravy seasoning mix |
1 1/2 cups water |
1 cup frozen peas |
4 tablespoons chopped fresh parsley |
buttery mashed potatoes |
Directions:
1. Preheat oven to 375°F. 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.
2. Transfer lamb mixture to 13x9x2-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.
|
|