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Post by chief_cook2 on Nov 2, 2002 15:03:59 GMT -6
1/4 cup of butter 2 onions, sliced 4 cups of diced, cooked leftover lamb or beef 1/4 cup of flour 2 cups of beef broth 2 cups each of diced tomatoes, sliced cooked carrots, cooked peas 1/2 teaspoon each of dried crumbled thyme and rosemary 4 cups of well seasoned mashed potatoes 2 eggs, well beaten
In large saucepan, heat butter, sauté onions 5 minutes; add lamb or beef. Sprinkle with flour. Blend in beef broth, eggs, and tomatoes. Stir over medium heat until bubbly and thick. Simmer 5 minutes. Mix in carrots, peas, & herbs. Season to taste with salt & pepper. Transfer to casserole dish. Spread mashed potatoes evenly over stew.
Bake in preheated moderate oven at 375F for 35-40 minutes or until top is brown.
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