Shepherd's Pie

Cut the meat from the shank end of the leg of lamb into cubes. Flour and brown these in a little hot fat, add water to nearly cover and season with salt and pepper, rosemary, thyme and chopped onions. Cook slowly in a covered pan 1 hour, add a few sliced carrots and cook 10 to 15 minutes longer or until meat and vegetables are tender. Thicken, if necessary, with a smooth flour and water paste. Add some cooked peas, pour into a casserole and top with fluffy mashed potatoes. Bake at 425 degrees for 15 to 20 minutes or until potatoes are lightly browned.