Lamb Shepherd’s Pie

Name: Lamb Shepherd's Pie
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 2 servings.
Ingredients: 1 teaspoon all-purpose flour; Dash pepper; 1/2 pound lamb stew meat, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 can (8 ounces) tomato sauce; 1-1/2 cups beef broth or water; 1 bay leaf; 4 to 8 frozen pearl onions; 1 cup frozen cut green beans; 1 medium carrot, sliced; 1 cup mashed potatoes (with added milk and butter)

This is what I call "comfort food". My grandmother used to make it.

Ingredients

1 teaspoon all-purpose flour
Dash pepper
1/2 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1-1/2 cups beef broth or water
1 bay leaf
4 to 8 frozen pearl onions
1 cup frozen cut green beans
1 medium carrot, sliced
1 cup mashed potatoes (with added milk and butter)

Directions

In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat.
In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf.
Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.