May 22, 2018


Cooked potatoes - 300 gms (sliced)
Neck or shoulder of lamb - 500 gms (minced and cooked)
Tomatoes - 4 (skinned and sliced)
Parsley - little (chopped)
White sauce - 300 ml
Cheese - 100 gms (grated)
Watercress to garnish


  • Arrange half the potatoes in layers in greased ovenproof dish.
  • Put the meat, sliced tomatoes and parsley on top of the potatoes.
  • Cover with the remaining potatoes.
  • Make the white sauce and stir in most of the cheese and pour over potatoes.
  • Sprinkle with remaining cheese. Cook for 25 minutes in a moderately hot oven, 400 F.
  • Garnish with watercress.

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