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Ingredients
- 750 g lean cooked roast lamb
- 25 g dripping or butter
- 2 medium brown onions, thinly sliced
- ¼ cup plain flour
- ½ teaspoon dry mustard
- 1½ cups chicken stock
- ¼ cup chopped fresh mint
- ¼ cup chopped freh parsley
- ½ teaspoon ground pepper
- salt to taste
- 2 tablespoons worcestershire sauce
Potato topping
- 4 large old potatoes, cooked and mashed
- ¼–⅓ cup hot milk
- 30 g butter
- salt and pepper to taste
Method
1. Brush an 8-cup capacity casserole with melted butter or oil. Preheat oven to moderately hot 210°C (190°C gas). Trim meat and cut into small cubes or mince. Melt dripping or butter in a large pan. Add onions and cook until golden.
2. Sprinkle in flour and mustard. Gradually add stock and blend, stirring, until smooth. Bring gravy to boil, reduce heat, simmer for 3 minutes.
3. Stir through meat, mint, parsley, pepper, salt and sauce. Remove from heat and spoon into dish.
4. To make Topping: Combine potato, milk, butter, salt and pepper. Mix until smooth and creamy. Spread evenly over meat; rough up surface with fork. Bake 40–45 minutes until heated through and potato topping is golden brown.
