Shepherd's pie#1 Recipe

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Shepherd's pie#1

Artist:	_	Yield:	6
Categories:	Casseroles, Entrees, Tarts & Pies	Rating:	0
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Ingredients:

1	x	Filling:
10	oz	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	tsp	Dried marjoram leaves
1/4	tsp	Salt
1	x	Freshly ground pepper to tas
2	cup	Cubed cooked lamb - 1 inch c
1	x	Potato Crust
8	oz	Instant mashed potatoes
1	x	Homemade mashed for 8
1	x	Salt and White Pepper to tas
2	tsp	Instant minced onion
2	tbsp	Butter
1/4	cup	Finely chopped pimiento
		1 ea Egg, slightly beaten
2	tbsp	Grated Parmesan cheese

Procedures:

Pre-heat oven to 350°F; 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.

Yield: 8 servings