Lamb Shepherd’S Pie

• 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)

1. In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat.
2. 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.
3. Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375u0b0 for 13-15 minutes or until potatoes are golden brown.

flour, pepper, stew meat, vegetable oil, tomato sauce, beef broth, bay leaf, onions, carrot, potatoes

Taken from www.tasteofhome.com/recipes/lamb-shepherd-s-pie/ (may not work)