Recipe - Easy Shepards Pie

1 pound Ground Lamb
1 cup Sliced Mushrooms
1 Clove Garli chopped finely
4 Green onions cut or sliced up thinly
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 pack Frozen peas & carrots;
(10oz)
1 Jar Fat free beef gravy
3 tablespoon Steak sauce or
Worcestershire sauce
One half teaspoon Salt
One half teaspoon Pepper
1 pack Refrigerated or Frozen
prepared mashed potatoes
3 tablespoon Chives; cut or sliced up thinly
1 Egg; lightly beaten
1 teaspoon Paprika

1) Heat oven to 375(.

2) Heat nonstick skillet over mediumhigh 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 mediumhigh 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 One half 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
minutes

NOTES : Prep time: 10 Minutes Cook: 13 Minutes Bake: at 375( for 30 min
Recipe by: Family Circle Bonus Booklet

Posted to MCRecipe Digest V1 #937 by LMeyers325@aol.com on Nov 30, 1997