This recipe is our typical way of using up the rest of a roast leg of lamb. The quantities are sufficient for about 4 people. The original probably came from Georgina Horley's “Good food on a budget”, but Yvonne has been modifying it for some time.

Ingredients

quantity		ingredient		step
100 g		onion, minced		1
50 ml		oil or bacon fat, for frying		1
8 g		garlic, crushed		1
325 g		cooked lamb meat		2
2 slices		dried toast		2
1 g		thyme (fresh), chopped		3
1 g		rosemary (dried)		3
0.6 g		tarragon (dried)		3
8 g		salt		3
		freshly ground pepper		3
300 ml		gravy/liquid		3
150 g		mashed potatoes, without salt		4
		buffer flakes (optional)		4

Preparation

1. Gently fry onion in oil or bacon fat, add garlic, fry another 30 seconds.
2. Mince meat, fried onion and bread.
3. Put mixture in a baking dish, add thyme, tarragon, rosemary, salt and pepper, and gravy, mix well.
4. Make mashed potatoes according to directions, but don't add salt. Spread over meat mix. Optionally, sprinkle with some butter flakes or brush over egg yolk with water.
5. Bake in 180 g oven for 20 to 30 minutes.