If I have left over meat from the lamb shanks and beans I use it to make shepherd’s pie. The filling is a lot less meatier than most shepherd’s pie recipes. The lamb is more of a flavoring, not the main attraction. I don’t follow a recipe, but it’s very easy to make. Sauté a sliced onion in some olive oil with about 8 oz. of sliced mushrooms in a large skillet, add a chopped zucchini, 1/2 cup of water and a packet of brown gravy mix. Stir in the lamb and some frozen peas. Put it in an oval lidded roasting pan or a casserole dish, top with mashed potatoes (I’m sure you have your own favorite recipe) cover and bake in the Global Sun Oven until heated through and browned on top. If you like a meatier pie you can always throw in an extra lamb shank when you make the shanks and beans or you can used ground meat browned in the skillet.
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I rate my Sun Oven bought in late 2009 tops for baking potatoes and cooking rice. I have never had better baked potatoes. I live in Bangkok, Thailand, and most of the year it works wonderfully. The monsoon season, generally May to September, is a little more problematic, but even then I can often cooked rice in the oven before clouds cool it. Often I have baked brownies and sometimes cookies in the Sun Oven and they come out very well, although I have to be careful the clouds don’t become overcast.