1 c. peeled carrots, sliced
1 med. onion, peeled, sliced
3 c. cooked roast lamb or beef, diced
1/2 c. frozen peas, slightly thawed
Salt & pepper
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, and salt and pepper to taste in 2-quart casserole; mix well. Heat gravy; thin with boiling water if it has become very thick. Pour gravy over meat and vegetables; stir to combine. Bake, uncovered, at 350 degrees for 20 minutes. Place potatoes in pastry bag and pipe over top of meat mixture, or mound over top of casserole with spoon. Beat egg and milk together; brush potatoes with mixture. Return to oven; bake 20 minutes. Turn on broiler unit; cook until potatoes are lightly browned. Serve hot. Makes 4 servings.