Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 medium onion, peeled and finely chopped
- 6 Tablespoons butter, divided use
- 1 pound roast lamb or mutton, finely chopped
- 1 cup lamb stock (made from drippings of the roast, fat removed)
- Salt and pepper
- 1-1/2 pounds potatoes, peeled and cut into 1/8ths
- 1/2 cup (about) milk
Saute onion in 2 tablespoons of the butter until soft and lightly golden. Stir onions and butter, along with the stock, into the chopped lamb. Season well with salt and pepper, stirring until moist. Place lamb mixture in a large oven-proof casserole and set aside.
Boil potatoes in salted water until tender. Drain thoroughly and return to the hot pot over low heat. Stir 1 minute to evaporate any remaining water. Remove from heat, add 2 tablespoons of butter, and mash. Add enough of the milk to bring the mashed potatoes to a creamy consistency. Season well with salt and pepper.
Spoon mashed potatoes evenly over the lamb in the casserole. Dot the top with remaining 2 tablespoons of butter. Bake 30 minutes on the top rack of the oven until browned.
Yield: 6 servings
Note: It will not be authentic, but you may substitute roast beef or browned ground beef for the lamb. For even more flavor, add some Worcestershire sauce and thyme to the lamb mixture. An egg white wash may be glazed on top of the potatoes for a crispier top, if desired.