Make a double batch of mashed potatoes and use half for shepherd’s pie, but if your family loves them as much as mine does you’ll want to be sure to set it aside putting them on the table. I kept making bigger and bigger batches, and still wouldn’t have enough for the pie, until I learned to do that. Covering the pie, with a lid or tin foil and a tea towel, is the trick to getting a nice browned top.

Sun Oven Shepherd’s Pie


1 tablespoon olive oil

1/2 pound mushrooms, sliced

1 small onion, chopped

1 pounds ground lamb

2 cloves garlic, chopped

1 package brown gravy mix

2/3 cup water

1/2 cup frozen peas

2 tablespoons fresh flat leaf parsley, chopped

Freshly ground black pepper

4 cups mashed potatoes


Set Global Sun Oven out to preheat.

Heat 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.

Makes 4 servings

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