Shepherd's pie ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion, thinly sliced |
| 3 | mediums | Tomatoes, peeled and thinly sliced |
| 3 | tablespoons | Of butter or margarine |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Chicken stock or |
| 2 | packs | Instant chicken broth and |
| 1 | cup | Water |
| 1½ | pounds | Cooked lamb, cut into 1 inch cubes |
| 3 | cups | Mashed potatoes, leftover, made freshly |
| Or packaged instant potatoes | ||
Directions
1. In a deep, 2-quart, heat-resistant, non-metallic casserole, Place vegetable oil, onion and tomatoes and heat, uncovered, in Microwave Oven 4 minutes or until tender. Set aside.
2. In a small, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds.
3. Blend in flour, salt, pepper and chicken stock.
4. Heat, uncovered, in Microwave Oven 3 minutes or untiI thick- ened and smooth. Stir occasionally.
5. Add sauce and cooked lamb to onion-tomato mixture. Stir to combine.
6. Heat, covered, in Microwave Oven 5 to 7 minutes or until almost heated through (time will depend on temperature of cooked lamb). Top with mashed potatoes and heat, uncovered, an additional 3 to 5 minutes or until serving temperature is reached.
Variation: Cooked beef chunks, ground beef or ground lamb may be substituted
for cooked lamb.