Shepherds in a Cottage with a Pie

Preheat the oven 425°Fahrenheit. Trim the fat and bones of the lamb. Put into pan season with salt and pepper.

Roast for 20 minutes. Remove from oven and add 1 cup water. Scrape the bottom of pan with water to remove bits and drippings. Put everything from roasting pan with the bones in a pot to make the broth.

Add seasonings to the lamb. Then add seasonings to the beef.

Add both meats to the pot. Add in the carrots and onions. Sauté for 20minutes then add butter.

When the butter melts add the flour. Let the flour cook in then add the broth without the bones.

Add the peas and instant mashed potatoes.

Peel and dice the potatoes and boil till fork tender. Season with salt, add butter 1cup water and 24 ounces canned evaporated milk. Let thicken and cool. Add to top of already thickened gravy and rake grooves in top with a fork.