1/4 c. butter
2 onions, sliced
4 c. diced, cooked leftover lamb or beef
1/4 c. flour
2 c. beef broth
2 c. diced tomatoes
2 c. sliced cooked carrots
2 c. cooked peas
1/2 tsp. each: dried crumbled thyme and rosemary
4 c. well seasoned mashed potatoes
2 eggs, well beaten

In large saucepan, heat butter and saute onions for 5 minutes; add lamb or beef. Sprinkle with flour. Blend in beef broth and tomatoes. Stir over medium heat until bubbly and thickened. Simmer 5 minutes. Mix in carrots, peas, and herbs. Season to taste with salt and pepper. Spread potatoes evenly over stew.

Bake in a preheated oven at 375°F for 35-40 minutes or until top is brown.