Yield: 6 Servings
Measure | Ingredient |
---|---|
1 x | Filling: |
10 ounces | Frozen Fordhook lima beans |
1 cup | Leftover lamb gravy; - or |
1 cup | Canned chicken gravy |
¼ cup | Finely chopped onion |
¼ cup | Finely chopped celery |
¼ teaspoon | Dried marjoram leaves |
¼ teaspoon | Salt |
1 x | Freshly ground pepper to tas |
2 cups | Cubed cooked lamb - 1 inch c |
1 x | Potato Crust |
8 ounces | Instant mashed potatoes; |
1 x | Homemade mashed for 8 |
1 x | Salt and White Pepper to tas |
2 teaspoons | Instant minced onion |
2 tablespoons | Butter |
¼ cup | Finely chopped pimiento |
1 each | Egg; slightly beaten |
2 tablespoons | Grated Parmesan cheese |
Pre-heat oven to 350F; lightly grease a 2 quart casserole; cook lima beans per package directions and drain; combine gravy, onion, celery, marjoram and salt; bring to a boil, stirring to mix well; remove from heat and add lima beans and lamb, again mixing well; cover and keep warm; prepare potatoes per package directions, add salt, onion, butter and mix well; add pimiento and egg, beating with a fork until well combined; spoon half of potato mixture into bottom of casserole, add lamb mixture and swirl the remaining potato mixture over the lamb then sprinkle with the cheese; bake uncovered, 30 minutes, or until potato crust is golden.