Curried Lamb Shepards Pie

# *Lamb, Ground, 10 oz (remove)
# Ground beef, lean, 10 oz (remove)
# Onions, raw, 1 medium (2-1/2" dia) (remove)
# Garlic, 2 tsp (remove)
# *Extra Virgin Olive Oil, 2 tbsp (remove)
# *Condiment HP Sauce, 1.5 tbsp (remove)
# Curry powder, 1 tsp (remove)
# *ground, cinnimon, 2 serving (remove)
# Paprika, .25 tbsp (remove)
# Pepper, black, 0.25 tbsp (remove)
# Salt, .1 tsp (remove)
# *Yams, 4 cup, cubes (remove)
# *Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.) (remove)
# Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)
# Butter, unsalted, 1 tbsp (remove)
# Buttermilk, lowfat, 1 cup (remove)
# Yellow Corn, 1 cup (remove)
# Peas, frozen, 1 cup (remove)
# Indian, Aromatic Basmati Rice, aprox 3/4 cup, 2 serving

This is a great way to use leftover rice.

In a skillet add olive oil, spices, garlic and onion, begin to soften. Then add lamb, beef and HP sauce and brown.

Cook the rice, add the corn and peas 2 minutes before cooking is complete.

Boil in water the potato's, yams and carrots. When cooked lightly mash together and add butter, buttermilk and salt and pepper to taste.

In a cassarole dish mix the emat mixture with the rice and veggie The top witht the mashed poatato's, yams and carrots.

Bake covered in an oven at 350 for ten minutes, then uncover and continue to cook for ten more minutes until the top starts to crust and turn golden.

Enjoy

Serving Size: 2 cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user HOTUBBY.