Short-Cut Shepherds Pie

Ingredients

• 1  eggs 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon herbs de provence dried
• 1.5 cups peas green frozen
• 6 servings bell pepper 
• 4 small potatoes shredded
• 2 cups pan drippings from roast beef preferably cooked chopped
• 6 servings salt 
• 0.3 cup tomato paste 

Equipment

• bowl
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
2. In a bowl, combine beef, peas, 1/4 cup (50 ml) of the cream, tomato paste, herbes de Provence and 1/4 tsp (1 ml) each, salt pepper.
3. Spread into prepared baking dish.
4. In another bowl, using a fork, whisk remaining 1/2 cup (125 ml) cream with egg, flour and 1/4 tsp (1 ml) each, salt and pepper.
5. Add potatoes and toss to evenly coat.
6. Spread evenly over beef mixture.
7. Cover and bake for about 1 hr or until filling is bubbling and potatoes are tender. Uncover and bake for about 15 min or until top is golden.