We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
1) Heat oven to 375(.
2) Heat nonstick skillet over medium-high heat. Add ground lamb, mushrooms,
& garlic; cook, breaking up the lamb with wooden spoon, for 8 minutes or
until the lamb is no longer pink. Drain mixture and return to skillet.
3) Stir in green onion, thyme, sage & frozen vegetables into lamb mixture
in the skillet; cook stirring occasionally, over medium-high heat for 5
minutes. Stir in gravy & steak sauce, season with salt & pepper, simmer for
4) Prepare potatoes as instructed on package. Mix together potatoes, chives
and half of the lightly beaten egg in a medium bowl.
5) Spoon lamb mixture evenly into 1 1/2 baking/casserole dish. Spoon
potatoes over mixture and spread evenly. Score potatoes in a criss/cross
pattern with fork. Brush lightly with remaining egg, sprinkle with paprika.
6) Bake in oven for 30 minutes or until the filling is bubbly and the top
is golden. Remove the casserole to wire rack and let stand for 10 to 15
minutes
NOTES : Prep time: 10 Minutes Cook: 13 Minutes Bake: at 375( for 30 min
Recipe by: Family Circle Bonus Booklet
Posted to MC-Recipe Digest V1 #937 by LMeyers325@aol.com on Nov 30, 1997
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