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SHEPHERD'S PIE CASSEROLE 
1 c. peeled, sliced carrots
1 med. onion, peeled & sliced
3 c. diced cooked roast lamb or beef
1/2 c. frozen peas, slightly thawed
Salt & pepper to taste
1 c. leftover gravy (or 1 c. canned gravy)
2 c. thick mashed potatoes
1 egg
2 tbsp. milk

Place carrots in small saucepan; barely cover with water. Cook until fork- tender; drain. Meanwhile in separate saucepan, cook onion barely covered with water until tender; drain. Combine lamb, vegetables; salt and pepper in 2-quart casserole; mix well.

Heat gravy; thin with boiling water if very thick. Pour over meat and vegetables, stir to combine, bake uncovered at 350 degrees for 20 minutes. Place potatoes in pastry bag pipe over top of meat mixture. Beat eggs and milk together; brush potatoes with mixture. Return to oven, bake 20 minutes. Turn on broiler unit. Cook until potatoes are lightly brown.

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