Shepherd’s Pie

On side boil 6-8 eggs and a bunch of potatoes.
Saute onions. Add bone-in chicken & salt and pepper and allow to brown. Add water to cook chicken through. Add carrots, cocktail sausages, regular meatballs, whole button mushrooms. Cook through. Remove chicken bones and shred chicken. Add one can cream of mushroom and one can cream of chicken. Mix well. Add halved boiled eggs and green peas. Heat through.

Place stew in a greased casserole dish.

Topping: Take four parts boiled potatoes to one part flour. Add four parts potato mixture to one part (softened but not melted) butter. (Taste to see if it needs salt.) Spread over stew. Brush top with egg whites. Bake at 400 degrees until crust is light brown.