1 pound ground lamb
2 cups sliced mushrooms
1 clove garlic, chopped fine
4 green onions, thinly sliced
1 teaspoon dried thyme
1 teaspoon dried sage
10 ounces frozen carrots and peas
15 ounces fat-free beef gravy
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds mashed potatoes
3 tablespoons green onions, thinly sliced
1 egg, lightly beaten
Heat oven to 375F.
Heat nonstick skillet over medium-high heat. Add lamb, mushrooms, and garlic; cook, breaking up lumps with a wooden spoon, for 8 minutes until the lamb is no longer pink. Drain excess liquid from skillet.
Stir green onion, thyme, sage, and carrots and peas into lamb; cook, stirring occasionally, over medium-high heat for 8 minutes. Stir in gravy, Worcestershire, salt, and pepper. Spoon evenly into 1 1/2 quart casserole.
Mix together mashed potatoes, chives, and half the egg in a medium bowl.. Spoon potato mixture over top of casserole and spread evenly. Score in cross hatch with fork. Brush with the remaining beaten egg.
Bake for 30 minutes or until the filling is bubbly and top is golden. Let stand 10 minutes before serving.
4 servings
