Serves: 5
If I have left over meat from making lamb shanks and beans I use it to make shepherd's pie. The filling is a lot less meaty than most shepherd's pie recipes and the lamb is more of a flavoring, not the main attraction. I don't follow a recipe, but it's very easy to make.
Sauté a sliced onion in some olive oil with about 8 oz. of sliced mushrooms in a large skillet; add a chopped zucchini, 1/2 cup of water and a packet of brown gravy mix. Stir in the lamb and some frozen peas.
Put it in an oval lidded roasting pan or a casserole dish, top with mashed potatoes (I'm sure you have your own favorite recipe) cover and bake in the Global Sun Oven until heated through and browned on top.
If you like a meatier pie you can always throw in an extra lamb shank when you make the shanks and beans recipe or you can used ground meat browned in the skillet.
This GSO Shepherd's Pie recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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