Recipe by Dib's
I prefer pork with this however this is the "English way" according to my X-mother-in-law.
Top Review by Engrossed
This turned out very good. It was a nice way to use up my leftover lamb. My husband 'loved' it, he went back for 3rds and he never does that! I noticed the measurements on the recipe are a little odd. 3 tsp of oil is 1 tbsp. 2 oz of butter is 1/4 cup or half of a cube. 1/4 pint of milk is a 1/2 cup. This may help future cooks who make this. I boiled my potatoes, drained them and mashed them in the pot with the other potato ingredients. In addition to the listed ingredients, I used 4 tbsp half and half, 1/4 cup sour cream, 2 tsp garlic salt, 1 tsp pepper & 1 tsp dried tarragon (I think I'd half that next time). I topped it with sharp cheddar. Thanks for the recipe.
- 2 lbs potatoes
- salt and pepper
- 1 large onion
- 3 teaspoons oil
- 1 garlic clove
- 1 lb cooked lamb
- 2 ounces butter
- 1⁄4 pint milk
- 3 ounces cheese
Directions See How It's Made
- Peel and boil spuds like you would for mashed.
- Peel and finely chop onion.
- Heat oil in a large frying pan and add onion.
- Cook for 8-10 minutes.
- Peel and mince garlic, add to pan along with lamb.
- Cook for 5 minutes stirring often.
- Mash spuds with butter and milk.
- Season to taste.
- Cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds.
- Grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.