Edmonton Potato Growers Ltd.
12220 - 170 Street
Edmonton, Alberta

Little Sheperd’s Pies

1 tbsp. vegetable oil
1 small onion, chopped 
½ cup carrots, cooked and diced
2 cups chopped leftover lamb or beef (optional)
salt and pepper to taste
4 large russet potatoes, baked
2 tbsp. heavy cream
4 oz. Cheddar cheese, shredded
2 tbsp. butter, melted

In a large skillet, heat the oil and saute' the onion for 5 minutes. Add the carrots and meat and stir-fry until hot, about 1 minute. Season to taste with salt and pepper. Cut the potatoes in half lengthwise and scoop out the pulp, leaving a ¼ inch shell. Place potato pulp in a small bowl and mash well. Mix in the cream, cheese, carrosts, meat mixture, salt and pepper. Spoon the mixture into the potato shells, mounding the tops. Drizzle each with butter, then place shells in a shallow pan and bake at 475F for about 15 minutes, or until lightly browned. Makes 4 servings.