1-1/2 pounds of potatoes
About 3 tablespoons of butter
3 tablespoons of vegetable oil
1 medium white onion, peeled and diced
1 pound of leftover cooked meat, such as turkey or lamb, finely chopped
1 tablespoon of flour
3/4 cup of beef stock
1 tablespoon of thyme
1 tablespoon of rosemary
Pinch of ground nutmeg
Salt and pepper to taste
Peel and quarter potatoes. Cook until tender, about 15 minutes, and drain. Mash
with 2 tablespoons of butter and some milk or water.

Heat oil in a medium skillet over medium low heat. Add onions and cook until soft,
about 15 minutes. Increase heat to medium and add the meat. Cook for about 5
minutes, stirring to brown evenly.

Add flour, stock, thyme, rosemary, and nutmeg, and season to taste with salt and
pepper. Reduce heat to low and simmer, stirring occasionally, until thick, about 15
minutes. Remove from heat and allow to cool slightly so potatoes, when spread
over lamb mixture, will not sink.

Preheat oven to 350 degrees F.

Transfer the mixture to a 9-in. pie pan or baking dish. Spread mashed potatoes over
the top, using a fork to make peaks. Dot with butter and bake until browned, about
35 minutes. Cool slightly and serve immediately.
Old fashioned goodness!
The Main Courses Chef presents ...
Shepherd's Pie
at The Fatted Café
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