Serves: 4
Total Calories: 383

1 tablespoon olive oil
1/2 pound mushrooms, sliced
1 small onion, chopped
1 pound ground lamb
2 cloves garlic, chopped
1 package brown gravy mix
2/3 cup water
1/2 cup frozen green peas
2 tablespoons fresh flat leaf parsley, chopped
freshly ground black pepper
4 cups mashed potatoes

Set Global Sun Oven out to preheat.

Heat the oil in a large skillet over medium-high heat. Add mushrooms and onions and sauté until mushrooms are brown, about 5 minutes. Transfer mushroom mixture to a bowl using a slotted spoon. Add lamb and garlic to the skillet. Sauté until the lamb is no longer pink, about 5 minutes. Return mushroom mixture to the skillet. Mix in gravy mix and water. Reduce heat and simmer until mixture thickens, about 5 minutes. Stir in peas and parsley. Season to taste with pepper. Transfer lamb mixture to a roasting pan or a baking dish. Spread mashed potatoes over the lamb mixture. Cover and bake in Sun Oven until heated through, about 45 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 383
Calories from Fat: 157

More Recipes from the Sun Oven Cooking Cookbook:
Greek-Style Meatballs in Tomato Sauce
Lamb Shanks with Cannellini Beans
Solar Braised Lamb Shanks
Solar Braised Lamb Shanks with Herbs de Provence
Solar Braised Tunisian Lamb Shanks
Solar Roast Leg of Lamb with Rosemary Potatoes
Sun Oven Moroccan Lamb Stew
Sun Oven Shepherd’s Pie