Shepherd’s Revenge Pie

While Shepherd’s Pie is made with lamb, this dish is the “Shepherd’s Revenge”, made with pork!

½ Cup Finely Chopped Onion
½ Cup Butter
½ Cup Flour
½ tsp Salt
½ tsp Seasoning Salt
¼ tsp Tarragon
1 Tbl Sage
¼ tsp Ground Pepper
1 can (14 oz) Chicken Broth
1 can Cream Condensed Soup (Chicken or Celery)
4 Cups Diced left-over Pork Roast
2 Cups Frozen Peas
2 Cups Diced Carrots
6 Cups Raw Potatoes
1 Cup Milk
1 Cup Shredded Cheese

Heat butter in a skillet. Add onions and sauté until tender. Stir in flour until well blended. Add Salt, Pepper and Spices. Gradually add Chicken Broth, stirring until thickened and bubbly. Add Soup, stirring well. Add diced carrots and simmer for 10 minutes, stirring occasionally (do not boil as it will stick to the pan).

Mix together Sauce, diced Pork and Peas. Put mixture in a well greased 9x13 baking pan with high sides.

Cook potatoes and then mash with milk and cheese. Add salt and pepper to taste. Spread potato mixture over the vegetables and bake at 350^o for 45 minutes until potatoes are golden brown.

Serves 8-10.