Preheat oven to 350 degrees.
Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese
Brown Gravy Recipe2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper
Boil the potatoes until tender (around 45 minutes.)
Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.
To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.
Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.
In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.
Bake at 350 degrees until the cheese is melted and beginning to brown.
Serve with any vegetables and bread you choose.