Shepherds Pie


2 cups sweet potatoes, mashed
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons flour
2 cups beef bouillon, heated
2 cups cooked lamb, cubed
2/3 cup diced celery
2/3 cup diced carrots
4-ounce can whole mushrooms, drained
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 400°. Add brown sugar, 2 tablespoons butter and 1/4 teaspoon salt to mashed sweet potatoes; reserve. Melt 2 tablespoons butter in a skillet and sauté onions and green pepper. Blend in flour and cook over low heat 3 minutes. Slowly add hot bouillon, stirring and cooking until the consistency of a thin sauce.  Add lamb, celery, carrots, mushrooms, rosemary, salt and pepper. Turn into a greased casserole. Arrange sweet potatoes around the edge (use a pastry tube for a more decorative effect). Bake for 20 minutes or until potatoes are lightly browned.

Serves: 4

Preparation time: 1 hour

Approximate calories per serving: 430

Suggested Menu

Shepherd’s Pie
Green Peas and Onions
Minted Apple Sauce
Chocolate Cake

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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