Shepherd's pie#1

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.

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