Shepherd's Pie by Susan
(Note: several British friends have told me there is never any cheese on top of the mashed potatoes, so omit it if you like.)
1 1/2 lbground lamb (lean ground beef can be substituted)
1 pkgbrown gravy mix
1 tspdried parsley-thyme-rosemary mixture
1 smallonion, thinly sliced
3 cfrench-sliced frozen green beans (thawed and patted dry)
2 dash(es)salt and pepper
2 1/2 cprepared mashed potatoes
1/2 cgrated sharp cheese, optional
How to Make Shepherd's Pie by Susan
- Preheat oven to 425 degrees.
- Brown lamb (or beef) well in a 10-inch iron or oven-proof skillet. Drain any fat off. Stir in gravy mix and the water; along with the herb mixture. Bring to boiling. Cook until gravy thickens. Remove from heat.
- Arrange thinly sliced onions over top of meat and gravy. Sprinkle well with salt and pepper. Then arrange green beans evenly over all.
- Drop mashed potatoes over top of green beans, and spread to edges of pan. Bake for about 25 minutes, until potatoes are browned on top. Remove from oven, sprinkle with grated cheese if desired, and let sit about 5 minutes so cheese slightly melts, before serving.