1 large onion, halved and thickly sliced
1 or 2 large cloves of garlic, minced
3 tablespoons of salted butter
1  tablespoon of olive oil
Add to hot skillet over medium heat and saute until transparent, but not browned.


1 to 1½ pounds of minced lamb
pinches of salt and pepper
Add to skillet and stir until well browned.


2 sweet bay leaves, fresh or dried
rosemary, 3 to 4 inch sprig fresh or
   1 t dried and crumbled
thyme, a few small sprigs fresh or
    2 tsp dried
½ pint of lamb or other stock (bouillon)
½ pint of red table wine
½ tube of tomato puree or paste
4  carrots, large and diced
2 parsnips, medium and diced
Add to skillet. Simmer loosely covered for about 20 to 30 minutes until well cooked and liquids condensed. If too much liquid for the skillet, add ½ of each liquid for the first part of simmering and add the rest as skillet room allows.

4 large potatoes, peeled and rough chopped
Boil in lightly salted water until fork tender, drain.


salt and pepper to taste
milk or cream to adjust consistency of the mashed potatoes
knob of butter
Add to drained potatoes while mashing them.


4oz of sharp Cheddar cheese, grated
Sprinkle over the top of the mashed potatoes topping the drained lamb mix.

To assemble:
Use a slotted spoon to drain the lamb mix and add it to an oven-proof casserole bowl.  Spread the mashed potatoes evenly on top of the lamb mix and right to the sides of the bowl.  Sprinkle the cheese on top.  Place in the grill for about ten minutes or until the cheese is brown and bubbly.

Remove from grill, serve carefully and enjoy with whatever wine may be left over.

Utensils & equipment list:
One cooker (hob, grill & oven)
One good sized frying pan
One wooden spatula
One chopping board
One sharp knife

Bandages for cut fingers
One large slotted spoon
One ovenproof casserole dish
One sauce pot with lid
One potato masher