INGREDIENTS:
- 3 cups cooked lamb, chopped
- 2 large cloves garlic, peeled
- 1 medium onion, quartered
- 1 tsp. rosemary, crumbled
- 1/4 pound butter
- 2 tablespoons flour
- 3/4 cup beef broth
- Salt and black pepper, freshly ground
- 4 medium potatoes, cooked and mashed
METHOD:
Preheat oven to 325º. In a mixing bowl, combine lamb, garlic,
onion and rosemary. Put combined ingredients through meat grinder
twice or chop fine in food processor. In a skillet with medium heat,
melt butter and stir in flour. Cook a few minutes until smooth and
blended. Slowly add beef broth. Stir and cook until thickened, about
5 minutes. Add lamb mixture to the skillet. Stir to blend. Season
to taste with salt and pepper. Spoon the skillet's contents into
1 1/2-quart casserole or deep pie dish. Spread mashed potatoes on
top and cover evenly to the edge of the casserole dish. Make crisscross
design on top with a fork. Bake at 325° for 45 to 50 minutes,
or until meat is bubbling hot and potatoes are browned. |
