Ingredients
1-1/2 pounds cooked beef or lamb
4 tomatoes, skinned
3 rashers (slices) of lean bacon
Thyme, salt and pepper to taste
1-1/2 tablespoon mango chutney
1-1/2 pounds potatoes
2 oz. or ½ stick butter
Hot milk
Directions
Mince/grind the cooked meat, tomatoes and bacon. Your butcher may oblige you by doing this. Add the herbs and chutney. The mixture should be a thick, dropping consistency, although you may need to add some well-flavored stock. Put in a shallow casserole and keep warm.
Cook the potatoes and mash them with butter and hot milk until they are creamy, almost liquid. Spread them over the meat mixture. Scatter slivers of butter over the top.
Bake in the oven at 400º F until it is golden brown on top and sizzling underneath, about 35 minutes.
1-1/2 pounds cooked beef or lamb
4 tomatoes, skinned
3 rashers (slices) of lean bacon
Thyme, salt and pepper to taste
1-1/2 tablespoon mango chutney
1-1/2 pounds potatoes
2 oz. or ½ stick butter
Hot milk
Directions
Mince/grind the cooked meat, tomatoes and bacon. Your butcher may oblige you by doing this. Add the herbs and chutney. The mixture should be a thick, dropping consistency, although you may need to add some well-flavored stock. Put in a shallow casserole and keep warm.
Cook the potatoes and mash them with butter and hot milk until they are creamy, almost liquid. Spread them over the meat mixture. Scatter slivers of butter over the top.
Bake in the oven at 400º F until it is golden brown on top and sizzling underneath, about 35 minutes.