The Swedish Chef's Shepherd's Pie

There are several interpretations of shepherd's pie.  I love the taste of lamb, but some people don't.  In this demonstration I will be using ground lamb.  If that is not to your taste, feel free to substitute ground beef for the lamb.


Ingredients:

2 lbs. ground lamb (or beef)
4 c. mashed potatoes (for time-savings, you can use left-overs or instant*)
1 c. chopped onion
10 3/4 oz. can tomato soup (undiluted)
2-14½ oz. cans cut green beans, drained
salt and pepper
1 t. marjoram
1 t. thyme
2 c. shredded sharp cheddar cheese
¼ c. dry red wine
pinch of cinnamon
*if using instant potatoes, prepare according to package directions

Brown meat and onion.  Drain any grease.

 

In a large bowl, combine meat and onion, salt, pepper, spices, wine, and tomato soup.

Coat a shallow baking dish with non-stick spray.

Add meat mixture and spread evenly on bottom of dish.

Spread drained green beans over the top of the meat layer.

Spread mashed potatoes over the beans.  Score with a blunt table knife.

Top potatoes with cheddar cheese.

Bake uncovered on a 375º oven for 35-40 minutes or until cheese is bubbly and lightly browned.  Serve with a tossed salad.

Yields approximately six servings.