Shepherds Pie#1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Filling:,
10 ounce: Frozen Fordhook lima beans,
1 cup: Leftover lamb gravy, - or
1 cup: Canned chicken gravy,
1/4 cup: Finely chopped onion,
1/4 cup: Finely chopped celery,
1/4 t: Dried marjoram leaves,
1/4 t: Salt,
Freshly ground pepper to tas,
2 cup: Cubed cooked lamb, 1 inch c
Potato Crust,
8 ounce: Instant mashed potatoes,
Homemade mashed for 8,
Salt and White Pepper to tas,
2 t: Instant minced onion,
2 T: Butter,
1/4 cup: Finely chopped pimiento,
1 each: Egg, slightly beaten
2 T: 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.
Source from luhu.jp
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.
Source from luhu.jp