Name: Shepherd's Pie
Ingredients: Filling:; 10 oz Frozen Fordhook lima beans; 1 c Leftover lamb gravy; - or; 1 c Canned chicken gravy; 1/4 c Finely chopped onion; 1/4 c Finely chopped celery; 1/4 ts Dried marjoram leaves; 1/4 ts Salt; Freshly ground pepper to tas; 2 c Cubed cooked lamb - 1 inch c; Potato Crust; 8 oz Instant mashed potatoes;; Homemade mashed for 8; Salt and White Pepper to tas; 2 ts Instant minced onion; 2 tb Butter; 1/4 c Finely chopped pimiento; 1 Egg; slightly beaten; 2 tb Grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy		Main dish, Casserole	6	Servings

INGREDIENTS

		Filling:
10	oz	Frozen Fordhook lima beans
1	c	Leftover lamb gravy; – or
1	c	Canned chicken gravy
1/4	c	Finely chopped onion
1/4	c	Finely chopped celery
1/4	ts	Dried marjoram leaves
1/4	ts	Salt
		Freshly ground pepper to tas
2	c	Cubed cooked lamb – 1 inch c
		Potato Crust
8	oz	Instant mashed potatoes;
		Homemade mashed for 8
		Salt and White Pepper to tas
2	ts	Instant minced onion
2	tb	Butter
1/4	c	Finely chopped pimiento
1		Egg; slightly beaten
2	tb	Grated Parmesan cheese

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. Yield: 8 servings.
  FROM:
CHUCK OZBURN   (HBWK07A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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