Ingredients
1-1/2 pounds potatoes, peeled
1 pound roast lamb or mutton, minced
3 ounces butter
1 medium onion, peeled and finely chopped
1/2 pint lamb stock (made from drippings of the roast with the fat taken off)
Salt and pepper
1/4 pint (approximately) milk
Instructions
Preheat oven to 180 degrees C/375 degrees F. Fry the onion in 1 ounce of the butter until lightly browned. Stir the onion into the minced meat and season well with salt and pepper. Add the stock until the mince has a soft, moist consistency. Put into an ovenproof dish and leave to form a skin.
Meanwhile, boil and drain the potatoes. Mash them with at least 1 ounce of butter and enough milk to make them creamy. Season them well. Spread the potatoes over the minced meat, roughen the top with a fork, and dot with the remaining butter. Bake for 30 minutes at the top of the oven so the potato is well browned.
Variations
Worcestershire sauce or cayenne pepper can be added for a hotter flavor. The top can be glazed with beaten egg if a crisper top is desired.
Yield: 6 servings
Credits
Recipe from: Author unknown
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