Easy shepards pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Lamb |
| 1 | cup | Sliced Mushrooms |
| 1 | Clove Garli chopped finely | |
| 4 | Green onions sliced thinly | |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried sage |
| 1 | pack | Frozen peas & carrots; (10oz) |
| 1 | Jar Fat free beef gravy | |
| 3 | tablespoons | Steak sauce or Worcestershire sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pack | Refrigerated or Frozen prepared mashed potatoes |
| 3 | tablespoons | Chives; sliced thinly |
| 1 | Egg; lightly beaten | |
| 1 | teaspoon | Paprika |
| 5 | min. | |
Directions
1) Heat oven to 375(.
2) Heat nonstick skillet over medium-high heat. Add ground lamb, mushrooms, & garlic; cook, breaking up the lamb with wooden spoon, for 8 minutes or until the lamb is no longer pink. Drain mixture and return to skillet.
3) Stir in green onion, thyme, sage & frozen vegetables into lamb mixture in the skillet; cook stirring occasionally, over medium-high heat for 5 minutes. Stir in gravy & steak sauce, season with salt & pepper, simmer for 4) Prepare potatoes as instructed on package. Mix together potatoes, chives and half of the lightly beaten egg in a medium bowl.
5) Spoon lamb mixture evenly into 1½ baking/casserole dish. Spoon potatoes over mixture and spread evenly. Score potatoes in a criss/cross pattern with fork. Brush lightly with remaining egg, sprinkle with paprika.
6) Bake in oven for 30 minutes or until the filling is bubbly and the top is golden. Remove the casserole to wire rack and let stand for 10 to 15 minutes
NOTES : Prep time: 10 Minutes Cook: 13 Minutes Bake: at 375( for 30 min Recipe by: Family Circle Bonus Booklet Posted to MC-Recipe Digest V1 #937 by LMeyers325@... on Nov 30, 1997