Flip-Flop Shepherd's Pie (Or Stew)

• 4 tablespoons butter
• 4 ounces fresh mushrooms, sliced
• 1 white onion, chopped
• 1 stalk celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 roma tomato, chopped
• 2 lbs cooked lamb, cut in 1-inch dice
• 3 cups stock (lamb preferred, but beef or chicken may be used)
• 1 cup leftover gravy (or additional stock)
• 14 cup red wine
• 16 ounces frozen mixed vegetables (or leftover cooked vegetables of your choice)
• 2 ounces cream cheese, cut up (optional)
• 4 cups mashed potatoes
• 2 refrigerated pie crusts

1. Melt butter in a large saucepan or Dutch Oven over medium heat.
2. Add mushrooms and cook, stirring, until beginning to brown.
3. Add onion, celery, pepper and tomato, and cook, stirring, until vegetables begin to soften.
4. Add lamb, stock, gravy, and wine, and mix well.
5. Stir in vegetables.
6. Simmer, stirring occasionally, until heated through.
7. Add cream cheese and stir until melted.
8. This can be served as a stew at this point.
9. For pies:.
10. Preheat oven to 375F.
11. Lightly grease two 9" deep dish pie pans.
12. Spread potatoes over the bottom and up the sides of the pans.
13. Spoon filling into pans.
14. Place pie crusts on top of filling.
15. Seal edges and cut holes in top to vent.
16. Bake for 45 minutes-1 hour, or until crusts are browned and filling is hot and bubbly.

butter, mushrooms, white onion, celery, green bell pepper, roma tomato, lamb, stock, leftover gravy, red wine, mixed vegetables, cream cheese, potatoes

Taken from www.food.com/recipe/flip-flop-shepherds-pie-or-stew-444951 (may not work)