Shepherd's Pie - 2

Recipe Ingredients

		Filling
10 oz	284g	Frozen lima beans
1 cup	62g / 2.2oz	Leftover lamb gravy - - or
1 cup	62g / 2.2oz	Canned chicken gravy
1/4 cup	15g / 0.5oz	Finely chopped onion
1/4 cup	27g / 1oz	Finely chopped celery
1/4 teaspoon	1.3ml	Dried marjoram leaves
1/4 teaspoon	1.3ml	Salt
		Freshly ground pepper to taste
2 cups	125g / 4.4oz	Cubed cooked lamb - 1 inch
		Potato crust
8 oz	227g	Instant mashed potatoes
		Homemade mashed for 8
		Salt and white pepper to taste
2 teaspoons	10ml	Instant minced onion
2 tablespoons	30ml	Butter
1/4 cup	36g / 1.3oz	Finely chopped pimiento
1		Egg - slightly beaten
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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:
Company's Coming-Main Courses

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