Shepherd’S Bean Pie

Name: Shepherd’S Bean Pie
Ingredients: 1-1/4 pounds fresh green beans, cut into 2-inch pieces; 1-1/4 pounds fresh wax beans, cut into 2-inch pieces; 3 medium carrots, cut into 2-inch julienned strips; 1/2 small onion, chopped; 1 teaspoon butter; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 cup heavy whipping cream; 1/2 cup chicken broth; 3-1/4 teaspoons dill weed, divided; 6 ounces cubed fully cooked ham; 1-1/2 cups shredded Swiss cheese, divided; 1/4 cup slivered almonds; 7 cups hot mashed potatoes (with added milk and butter)

13 ingredients

3 steps

Ingredients

1-1/4 pounds fresh green beans, cut into 2-inch pieces
1-1/4 pounds fresh wax beans, cut into 2-inch pieces
3 medium carrots, cut into 2-inch julienned strips
1/2 small onion, chopped
1 teaspoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup heavy whipping cream
1/2 cup chicken broth
3-1/4 teaspoons dill weed, divided
6 ounces cubed fully cooked ham
1-1/2 cups shredded Swiss cheese, divided
1/4 cup slivered almonds
7 cups hot mashed potatoes (with added milk and butter)

Directions

1

Place beans and carrots in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a small skillet, saute onion in butter for 3-4 minutes or until tender.
2

In a large bowl, whisk the soup, cream, broth and 3 teaspoons of dill. Add the beans, carrots and onion; gently stir to coat. Transfer to a greased shallow 3-qt. baking dish. Top with the ham, 1 cup cheese and almonds. Spread mashed potatoes over the top.
3

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and dill. Bake 5-10 minutes longer or until heated through and the cheese is melted.