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1. In a saucepan, combine onion, carrots, garlic and
broth. Bring to the boil; reduce heat; cover and simmer for 20 minutes or
until the vegetables are tender.
2. Drain, reserving liquid to make gravy, if desired. In
a skillet, cook the lamb until browned; drain. Add tomato sauce and
seasonings; bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes. Add
reserved vegetables and mix well. Transfer to a greased 2-quart baking dish.
4. Top with mashed potatoes. Bake, uncovered, at 350
degrees for 30 minutes or until potatoes are lightly browned.
5. If desired, make gravy with reserved vegetable liquid;
serve with the pie.
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