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Shepherd's Pie

hot mashed potatoes (1 1/2 pounds of potatoes or about 4-5 potatoes)
2 c. cut-up, cooked roast beef, lamb, veal, or pork
1 T. flour
2 T. fat or salad oil
Leftover gravy
6 drained cooked small onions
1 c. drained cooked, quartered carrots
1 c. drained cooked or canned peas
1 egg, beaten

Grease 1 1/2 qt. casserole Prepare mashed potatoes. Start heating
oven to 425 degrees F.

In bowl, lightly roll meat in flour until coated. In hot fat in
skilled, brown meat lightly on all sides. Add 2 1/2 c. leftover
gravy (or as much gravy as you have on hand, adding enough hot
water to make 2 1/2 cups in all; season to taste; (thicken if
necessary). Add onions, carrots, peas. Heat; then pour into
casserole.

Fold egg into potatoes; arrange in ring on top of meat. Bake until
gravy bubbles and potato ring is light golden brown - 10-15 minutes.
Makes 4 servings.

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