Greek Shepherd's Pie
Flavorful twist on an old friend...AND the house smells wonderful while it's cooking!
2 pounds ground lamb
1/2 teaspoon dried tarragon
1 small shallot, minced
3 cloves garlic, sliced
3 cans mixed vegetables, drained
1 can cream of celery soup, undiluted
6 cups mashed potatoes, hot
salt and pepper, to taste
1/2 teaspoon turmeric - for sprinkling
Preheat oven to 350º F.
Brown the lamb lightly in a small amount of olive oil being careful not to make the meat crumble into too small of pieces - nice texture is important here.
Add the tarragon.
When the meat is nearly done add in the shallot and garlic and allow them to sweat in the meat and juices.
Add the mixed vegetables and stir lightly to combine.
Adjust seasoning of salt and pepper.
Spray a 9x13" glass oven dish with non-stick spray and pour in the meat mixture.
With a scraper or icing spatula spread the can of cream of celery soup over the entire top of the meat.
Spread the mashed potatoes on top of the soup, covering to the edges of the dish.
Sprinkle the top lightly with turmeric.
Bake for 25 to 30 minutes until nicely golden on top.
Recipe by oz. This is one of those dishes where everyone said "Yummy!" I make this using lamb because of the softness of the flavor and because I often find lamb marked down for immediate sale at WalMart (they mark down the day BEFORE the expiration date).