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
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
Yields
6 Servings