A traditional Shepherd’s Pie is from Northern England and Ireland, and is made with lamb. If it is made from beef it is a Cottage Pie. Both recipes are much the same, so you can use either.
1/4 cup butter
2 onions, sliced
4 cup diced, cooked leftover lamb or beef
1/4 cup flour
2 cup beef broth
2 cup each: diced tomatoes, sliced cooked carrots, cooked peas
1/2 teaspoon each: dried crumbled thyme and rosemary
4 cup well seasoned mashed potatoes
2 eggs, well beaten
In large saucepan, heat butter, sauté 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, and herbs. Season to taste with salt and pepper. Spread evenly over stew.
Bake in preheated moderate oven at 375 35-40 minutes or until top is brown.
Serves 6.