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Traditional Shepherds Pie

1/4 cup. butter
2 onions, sliced
4 cups diced, cooked leftover lamb or beef
1/4 cups flour
2 cups beef broth
2 cups diced tomatoes
2 cups sliced cooked carrots
2 cups cooked peas
1/2 tsp dried crumbled thyme
1/2 tsp 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 and tomatoes.
Stir over medium heat until bubbly and thick. Simmer 5 minutes.
Mix in carrots, peas, & herbs. Season to taste with salt & pepper.
Spread evenly over stew.

Bake in preheated moderate oven at 375 35-40 minutes or until top
is brown. Serves 6.

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