Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x 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
1 x Freshly ground pepper to tas
2 c Cubed cooked lamb - 1 inch c
1 x Potato Crust
8 oz Instant mashed potatoes;
1 x Homemade mashed for 8
1 x Salt and White Pepper to tas
2 ts Instant minced onion
2 tb Butter
1/4 c Finely chopped pimiento
1 ea 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)

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