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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pound lamb shoulder roast, cut into 1 1/2-inch cubes |
1/2 cup all-purpose flour |
2 tablespoons bacon drippings |
2 cups water |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 (8 1/2-ounce) can lima beans, drained |
4 small onions, peeled |
4 carrots, scraped and cut into 1/8-inch-thick slices |
2 cups seasoned mashed potatoes |
Directions:
1. Dredge lamb in flour; coat well. Sauté lamb in drippings in a medium Dutch oven over medium heat until browned. Add water, salt, and pepper, stirring well; cover and cook over low heat 1 1/2 hours.
2. Add lima beans, onions, and carrots; cover and continue cooking over low heat 30 minutes or until vegetables are tender.
3. Remove from heat, and spoon meat mixture into a lightly greased 2-quart casserole. Spoon mashed potatoes around edges of casserole.
4. Place casserole 5 to 6 inches from heating element. Broil 5 minutes or until potatoes are crusty brown.
5. Note: Mashed potatoes may be piped with a pastry bag for a more decorative effect.
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