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Variation of shepherd’s pie using slices of cooked lamb rather than minced lamb and including sliced cooking apples. Serves four.
Ingredients
1 lb. lean lamb, cooked and sliced
1 lb. onions, peeled and thinly sliced
1 lb. cooking apples. Peeled, cored, and thinly sliced
½- ¾ lb. swede, peeled and diced
½- ¾ lb. potatoes, peeled and diced
2 oz butter
Salt and pepper
Pinch each of dried rosemary and ground nutmeg
½ pint rich gravy or thickened stock
Method
Set oven to 375 Fahrenheit or mark 5.
Put the onions and apples in a saucepan, cover with water and bring to the boil.
Boil for 5 minutes and drain well.
Meanwhile, boil the swede for 10 minutes, then add the potatoes and cook until both are soft.
Drain well and mash together until smooth.
Grease and ovenproof dish with the butter.
Place layers of meat, onion, and apple in the dish, seasoning and sprinkling each layer with herbs as the dish is filled up.
Pour in the gravy and top with the mashed potato and swede mixture.
Spread evenly with a fork, dot with butter and bake, uncovered, for 3/4 to one hour until browned on top.
Serve with green vegetables.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.