Easy Shepards Pie

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Title: Easy Shepards Pie
Yield: 1 Servings
Categories: Casseroles, Lamb, Vegetables


1 lb Ground Lamb
1 c Sliced Mushrooms
1 Clove Garli chopped finely
4 Green onions sliced thinly
1 ts Dried thyme
1 ts Dried sage
1 pk Frozen peas & carrots;
1 Jar Fat free beef gravy
3 tb Steak sauce or
-Worcestershire sauce
1/2 ts Salt
1/2 ts Pepper
1 pk Refrigerated or Frozen
-prepared mashed potatoes
3 tb Chives; sliced thinly
1 Egg; lightly beaten
1 ts Paprika

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
5 min.

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

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