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Shepherd's Bean Pie

This comforting casserole is a variation on the traditional English pie. It is chock-full of fresh green and wax beans, carrots, cubed ham and a handful of crunchy almonds in a creamy Swiss cheese sauce. Topped with mashed potatoes, it makes a hearty side dish. -Karen Cleveland, Spring Valley, Minnesota

12-15 ServingsPrep: 35 min. Bake: 35 min.

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 (6 ounces) shredded Swiss cheese, divided
1/4 cup slivered almonds
7 cups hot mashed potatoes (with added milk and butter)

Directions

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.
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.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with

2 of 2

Shepherd's Bean Pie (continued)

Directions (continued)

remaining cheese and dill. Bake 5-10 minutes longer or until heated
through and the cheese is melted. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 250 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 662 mg sodium, 26 g carbohydrate, 5 g fiber, 10 g protein.