Ingredients
Method
1.Preheat oven to 180°C. Grease a 16 x 24cm dish.
2.Mince the lamb meat using a mincer, or pulse in a food processor with the onion.
3.Put the lamb and onion in the dish, then pour the gravy over, followed by the plum sauce.
4.Boil the potatoes until tender. Drain, then mash, adding the butter, milk, salt and pepper.
5.Spread the mash over themeat. Don’t smooth it – leave it rough, then dot extra butter on top.
6.Cook for 30 minutes until the topping is golden. Sprinkle with parsley and serve with peas, broccoli and extra sauce.
Add a sprinkling of grated cheese on the top, then bake as usual. I sometimes add chopped, cooked silverbeet between the meat and potato layers. If there isn’t enough lamb roast, add lamb mince to bulk it up.
Note