This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!
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 Recipe
2
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.
Enjoy!
Carey
