Mom’s Shepherd’s Pie

  • on July 4, 2010
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Ingrients & Directions

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 tb Cornstarch, softened in
3/4 c Water, cold
Parsley, fresh
Potatoes, mashed

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch
cubes. Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet. Soften
cornstarch in cold water. Add with seasonings and turn into
casserole. Top with about 1/2 inch of mashed potatoes; dot with
butter. (Might dust top with paprika and/or Parmesan.) Bake at 400
degrees F. till toasted, about 30 minutes.

1 Pie

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