Microwaved Shepherds Pie
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Tomatoes||3 Medium, peeled and thinly sliced|
|Chicken stock/2 envelopes instant chicken broth and 1 cup water||1 Cup (16 tbs)|
|Cooked lamb||1 1⁄2 Pound, cut into 1-inch cubes|
|Mashed potatoes||2 Cup (32 tbs) (Use Leftover, Fresh Or From Packaged Instant Potatoes)|
In a deep, 2-quart, heat-resistant, non-metallic casserole, place vegetable oil, onion and tomatoes and heat, uncovered, on full power for 4 minutes or until tender.
In a small, heat-resistant, non-metallic bowl melt butter on full power for 30 seconds.
Blend in flour, salt, pepper and chicken stock.
Heat, uncovered, on full power for 3 minutes or until thickened and smooth.
Add sauce and cooked lamb to onion-tomato mixture.
Stir to combine.
Heat, covered, on roast for 6 to 8 minutes or until almost heated through (time will depend on temperature of cooked lamb).
Top with mashed potatoes and heat, uncovered, on roast for an additional 5 to 7 minutes or until serving temperature is reached.