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

In a 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. Pour into a 3 quart casserole dish. In a separate bowl, combine potatoes and eggs. Spread evenly over stew. Bake in a preheated moderate oven (375 degrees) for 35-40 minutes or until top is brown. Serves 6.