Lamb Shepherds Pie

My Dad would make this up for us when we came to visit and I always requested this of him (sometimes as a take home meal in a foil pan to reheat for dinner when we got home after 8 hour ride back) --I made a few changes that he would not have approved of but wanted to cut down on the calories! I used leftover sliced lamb roast and ran it through my Kitchenaid grinder--what a breeze to do --Dad always pressure cooked his meat for this recipe. You could just cut it up into small pieces as well. OK so the big difference was not using mashed potatoes but using mashed cauliflower as the topping. Sorry Dad .....This recipe is originally from Women's Day Encyclopedia of Cookery. I also sprinkled a little cayenne and paprika on top to brown up the crust.

1/4 cup butter or margarine
1/4 cup flour
3 cups chicken broth
1 tablespoon aromatic bitters
1 teaspoon salt
2 cups carrot slices, cooked
2 cups onions, 1 jar ( I sliced one large onion and microwaved to cook it prior to adding)
3 cups cooked lamb, diced
2 1/2 cups mashed potatoes, well-seasoned ( or cauliflower mash -see separate blogged recipe)

Heat oven to 400 degrees.  Melt butter in a saucepan add flour and stir in chicken broth, bitters and salt.  Cook over low heat, stirring constantly, until sauce bubbles and thickens.  Add carrots, onions and lamb to sauce.  Pour mixture into a shallow 2 quart casserole.  Put mashed potatoes on top.  Bake at 400 degrees 15 to 20 minutes or until potatoes are lightly browned and crusty.  Makes 6 servings