Shepherd's Pie with Easter Leftovers - Dallas News |

Shepherd's Pie with Easter Leftovers

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(WJBK) - Easy Shepherd’s Pie

1 ½lbs. leftover beef or lamb roast, medium dice
1 ½c.  carrots, diced
1 ½c.  peas, thawed
1c.  onions, diced
1 ½c.   beef or vegetable broth
¼c.  tomato paste
1T chopped garlic
2T flour
2T  butter
1t chopped rosemary
Salt and pepper to taste

2lbs.  mashed potatoes
½c.  shredded cheddar cheese

Melt butter in skillet. Add onions, garlic and carrots, sauté until tender. Mix in flour and tomato paste. Add beef broth. Simmer until liquid thickens. Mix in diced meat and peas. Season with rosemary, salt and pepper.
Place mixture into a greased 9 x 13 inch baking dish. Top with mashed potatoes and shredded cheese. Bake at 350*f for 35 minutes or until hot. Let rest for 10 minutes prior to serving.

University of Michigan Catering
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