Shepherd's pie#1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.