Page 50 - CMC Recipe Book

Method
Peel, wash and dice the onion and slice the carrots.
Wash, peel, rewash the potatoes and thinly slice.
Seal the lamb in a large pan. Add a little water and stir continuously to avoid meat sticking.
Add onions, garlic, paprika, mixed herbs and 20 lt of water. Simmer for 30 minutes.
Add the carrots and peas to the mix, cook for a further 10 minutes.
Mix the gravy mix with a little water to make a paste, add to the meat mix and stir until thickened.
Parboil the potatoes, drain and leave to cool.
Melt the margarine on a low heat.
Divide the mix into 4 deep tins and spread evenly.
Top each tin with the sliced potatoes and brush with melted margarine.
Bake in the oven for approximately 20-25 minutes. Gas 4/180°C.
Remove from the oven and serve.