Shepherd's Bean Pie 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) Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Shepherd's Bean Pie cont. 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 remaining cheese and dill. Bake 5-10 minutes longer or until heated through and the cheese is melted. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Shepherd's Bean Pie Yield: 12-15 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008