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Name: Easy Shepards Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Ground Lamb; 1 c Mushrooms sliced; 1 Clove Garlic 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; 1/2 ts Salt; 1/2 ts Pepper; 1 pk mashed potatoes Refrigerated or Frozen; 3 tb Chives; sliced thinly; 1 Egg lightly beaten; 1 ts Paprika

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INGREDIENTS

1 lb Ground Lamb
1 c Mushrooms ; sliced
1 Clove Garlic ; 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
1/2 ts Salt
1/2 ts Pepper
1 pk mashed potatoes ; Refrigerated or Frozen
3 tb Chives; sliced thinly
1 Egg ; lightly beaten
1 ts Paprika

INSTRUCTIONS

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 minutes

NOTES

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~~at;aol.com on Nov 30, 1997 (from dianagele: modified: placed notes in notes section.

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Easy Shepards Pie

1 lb Ground Lamb
1 c Mushrooms sliced
1 Clove Garlic 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
1/2 ts Salt
1/2 ts Pepper
1 pk mashed potatoes Refrigerated or Frozen
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  minutes

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Nutrition

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Serving Size: 1 Serving (923g)
Recipe Makes: 1

Calories: 1550
Calories from Fat: 1013 (65%)

Amt Per Serving		% DV

	Total Fat 112.6g	150 %
	Saturated Fat 47.7g	239 %
	Monounsaturated Fat 45.2g
	Polyunsanturated Fat 10.3g
Cholesterol 538.5mg		166 %
Sodium 568.8mg		20 %
Potassium 2200.2mg		58 %
Total Carbohydrate 44.8g		13 %
	Dietary Fiber 16g	64 %
	Sugars, other 28.8g
Protein 95.1g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1550

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