ST. PATRICK’S DAY SHEPHARD’S PIE
Ingredients:
1 pound ground lamb
1 medium onion diced
3 cloves garlic diced
1 can cream of celery soup
1 can peas and carrots drained
1 can of mushrooms drained
1 tbs crushed rosemary
1 tbs garlic pepper
1tsp sea salt
4 Idaho potatoes peeled and cut into small squares
1 large sweet potato peeled and cut into small squares
1 package cream cheese softened
1/3 cup low fat sour cream
Grated Parmesean cheese to cover
Most of the preparation will be done in the kitchen, but the unique flavor of the grill will shine thru in the end. Grill at 350 degrees with grill set up to bake. Saute’ and brown the lamb, onion, and garlic in a stove top skillet at the same time. Once cooked drain the liquids from the skillet. Add the soup, mushrooms, peas and carrots and the seasonings. Boil the potatoes in a stock pot until soft. Drain the potatoes. Add the sour cream, and cream cheese to the potatoes. Using a blender, mix the potaoes until creamy. Place the meat mixture in an aluminum baking pan. Top with the creamy mashed potatoes. Completely cover with the Parmesean Cheese. Place the baking pan into the grill and bake the mixture for 25 minutes.
