Spring Shepherd'S Pie

• 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

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.

lamb, potatoes, olive oil, butter, onion, garlic, cremini mushroom, salt, parsley, tarragon, sugar snap pea, lamb gravy, butter

Taken from www.food.com/recipe/spring-shepherds-pie-60818 (may not work)