Traditional Shepherd's Pie
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1/4 cup butter
2 onions, sliced
4 cups diced, cooked leftover lamb or beef
1/4 cup flour
2 cups beef broth
2 cups each: diced tomatoes, sliced cooked carrots, cooked peas
1/2 teaspoon each: dried crumbled thyme and rosemary
4 cups well seasoned mashed potatoes
2 eggs, well beaten

In large saucepan, heat butter, saute 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.