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Shepherd’s Pie
- 2 Pounds ground meat
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 cup beef broth
- 1 cup mixed vegetables
- 5 medium potatoes, boiled and mashed
- 1 tablespoon butter
Brown lamb in oil, discard excess fat. Stir in onions and carrots and continue cooking for 5 minutes. Add tomato paste, flour and broth. Add cooked vegetables. Place in casserole, top with mashed potatoes and dot with butter.
Place uncovered in 350° oven for 30 minutes.
From Ascension’s Food Festival Recipes
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This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits