• 6servings
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 rashers bacon

  2. 6 medium potatoes, thinly sliced

  3. 1 large onion, sliced into rings

  4. salt and pepper to taste

  5. 500g diced cooked lamb meat

  6. 500ml beef gravy

Instructions Jump to Ingredients ↑

  1. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, dice and set aside. Place potatoes in a saucepan with one inch of water. Bring to the boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.

  2. Preheat the oven to 180 C / Gas mark 4. Cover the bottom of a 1.5L casserole with 1/5 of the gravy. Layer half of the meat over the gravy, then sprinkle half of the diced bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.

  3. Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.


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