Shepherd's Pie

• 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

1. Preheat oven to 375F.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add mushrooms and onion and saute until mushrooms are brown, about 8 minutes.
4. Using slotted spoon, transfer mushroom mixture to bowl.
5. Add lamb and garlic to same skillet.
6. Saute over medium-high heat until lamb is no longer pink, about 5 minutes.
7. Return mushroom mixture to skillet.
8. Mix in gravy seasoning and 1 1/2 cups water.
9. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes.
10. Add peas; simmer until just tender, about 5 minutes longer.
11. Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.
12. Transfer lamb mixture to 13x9x2-inch glass baking dish.
13. Spoon Buttery Mashed Potatoes over, covering completely.
14. Bake pie until heated through, about 15 minutes.
15. Sprinkle with remaining 1 tablespoon parsley.

olive oil, mushrooms, onion, ground lamb, garlic, brown gravy seasoning, water, frozen peas, parsley, buttery mashed potatoes

Taken from www.epicurious.com/recipes/food/views/shepherds-pie-107281 (may not work)