 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a pan on stovetop, heat oil and butter; add onions and garlic; saute until softened; add mushrooms, cook until liquid is released.
3. Season with salt, pepper, parsley and tarragon.
4. Add asparagus; cook until crisp tender; add peas; stir until cooked through; remove from heat.
5. 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.
6. Bake, uncovered, for 30 minutes; remove from oven.
7. Preheat broiler.
8. Sprinkle casserole with grated parmesan cheese; place under broiler 2-4 minutes until top browns.
9. Cool 10 minutes, slice and serve.
|
|