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Shepherd's Pie

2 1/2 pounds potatoes
3 carrots
1 or 2 parsnips
1 onion (we use a large one, but medium is fine)
2 or 3 celery stalks
1-2 pounds cooked leftover lamb
2 Tablespoons tomato paste dissolved in 1 ounce hot water
butter
milk
salt
pepper
Worcestershire sauce
gravy (from the lamb drippings)
thyme and rosemary to taste (optional)

Peel, quarter and boil the potatoes.

Mince the carrots, parsnips, onion and celery and saute them in
butter. While that's cooking, mince the lamb.

Add the meat and tomato paste to the vegetables. Add enough gravy
to make the mixture a thick sauce.

Let the meat mixture simmer on low heat. Season it with salt,
pepper, two or three dashes of Worcester sauce and a pinch of thyme
and/or rosemary (if you're using fresh herbs, add them right before
you put the meat into the casserole).

While the meat mixture is cooking drain and mash the potatoes with
enough butter and milk to make them light and fluffy. Season them
with salt and pepper.

Heat the oven to 400 F. Put the meat mixture in a dish (I use a
round glass casserole or an oval ceramic casserole) and pipe or
dollop the potatoes on top of the meat. (You can be as fancy as
you like. Forks make a nice pattern so does swirling them with the
back of a spoon.) If you like, you can put dots of butter on top
of the potatoes.

Bake on the middle rack of the oven for about 30 minutes or until
golden brown.

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