Entrée Pies: Shepherds Pie 29 by Recipe Cottage

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	Shepherds Pie 29

		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.