Shepherds Pie 2

Serving Size : 6
Ingredients

for prepare Shepherds Pie 2

:

Amount	Measure	Ingredient - Preparation Method
FILLING shepherds pie 2
10	ounces	frozen 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	teaspoon	dried marjoram leaves
1/4	teaspoon	salt
freshly ground pepper to taste shepherds pie 2
2	cups	cubed cooked lamb - 1 inch
potato crust shepherds pie 2
8	ounces	instant mashed potatoes
homemade mashed for 8 salt and white pepper to taste shepherds pie 2
2	teaspoons	instant minced onion
2	tablespoons	butter
1/4	cup	finely chopped pimiento
1		egg - slightly beaten
2	tablespoons	grated parmesan cheese

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.

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