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.

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