• 1¼ lb. cold cooked lamb
• 2 lb. potatoes
• ½ oz. butter
• 1 egg yolk
• salt and pepper
• brown bread crumbs
• egg or milk
• ¼ pt. gravy or stock
• 1 tablesp. ketchup
• 2 tablesp. finely-chopped parsley
• ½ pt. brown gravy

Cook the potatoes and drain well. Mash them with the butter, egg yolk, pepper and salt. Well grease a loose-bottomed cake-tin and cover well with fine brown breadcrumbs. Carefully and evenly line the sides and the bottom with the mashed potato, leaving a hole in the centre (the nest). Smooth the top edge of the potato with a knife, then rough up with a fork and brush with egg or milk. Bake in a hot oven (425° F., Gas 7) until set and brown on top. Meanwhile, mince the lamb and heat with the ¼ pt. gravy or stock and ketchup, seasonings and parsley. Season well. When the potato nest is set, stand the tin on a jam-jar and push off the side of the cake-tin, leaving the nest intact on the loose bottom. Place the nest on a hot dish, fill with hot mince and serve with brown gravy.