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    Granny’s Shepherds Pie

    1/4 cup butter
    2 onions, sliced
    4 cups diced, cooked leftover lamb or beef
    1/4 cup flour
    2 cups beef broth
    2 cups each: diced tomatoes, sliced cooked carrots, cooked peas
    1/2 teaspoon each: dried crumbled thyme and rosemary
    4 cups well seasoned mashed potatoes
    2 eggs, well beaten
    In large saucepan, heat butter, saute onions 5 minutes; add lamb or
    beef. Sprinkle with flour. Blend in beef broth, eggs, and tomatoes.
    Stir over medium heat until bubbly and thick. Simmer 5 minutes. Mix
    in carrots, peas, & herbs. Season to taste with salt & pepper.
    Transfer to casserole dish. Spread mashed potatoes evenly over stew.
    Bake in preheated oven at 375F for 35-40 minutes or until
    top is brown.

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