Recipes

Recipe: SAVORY PIE WEEK: SHEPHERD'S PIE

2 lbs freshly ground lamb

1 large onion, finely chopped

4 carrots, coarsely chopped

2 tablespoons tomato paste

2 tablespoons flour

1 to 2 tablespoons Worcestershire sauce

Coarse salt and ground pepper

10 oz. frozen peas, thawed

2 1/2 lbs russet potatoes, peeled and quartered

1 cup milk

6 tablespoons butter

For directions on assembling this recipe, follow this link.

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