pounds potatoes, peeled
1 lb minced roast
3 ounces butter
1 medium onion, peeled and finely chopped
pint lamb stock (made
from drippings of the roast with the fat taken off)
salt and pepper
¼ pint (approximately) milk
Preheat oven to 375.
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.