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| Lamb Cobbler
12 ounces of cooked lamb
1/2 pound of mushrooms
3 tomatoes
1 cup of frozen green peas
4 tablespoons of butter
1 egg
3/4 cup of flour
3 potatoes
1/2 teaspoon of rosemary
salt and pepper
Peel the potatoes, boil until soft, drain and mash well, adding 1 egg. Chop or grind the lamb and mix with the sliced mushrooms, peeled and chopped tomatoes and frozen peas which have been thawed but not cooked. Season with rosemary, salt and pepper and put the meat mixture into a buttered pie dish. Rub the butter in the flour and mix well with the potatoes, seasoned with salt and pepper. Roll the potato mixture to 3/4 inch thick and cut into rounds. Place the potato rounds over the meat and bake in an preheated 425ºF. oven for 25 minutes. For a golden top, dot the potatoes with a little butter before baking. |
Lamb Cookbooks
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