One pound ground lamb, 1 pureed Vidalia, 9 minced garlic cloves, 1 tsp. salt, 2 tsp. black pepper. Sauteed until just cooked through, then a couple handfuls of baby spinach and a cup of good ol' frozen peas are added.
Topped by Idaho Potato Buds and baked at 375f for 40 minutes, then at 425f for 12 minutes. Dan lamented the lack of corn - but there's always next time.