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6
Easy
Published 1965
Peel and boil potatoes in usual way. Mash 4 potatoes with butter and beaten egg, and season to taste with salt and freshly ground black pepper. Force a border of mashed potatoes through a piping bag round a shallow ovenproof dish.
Sauté finely chopped onion in olive oil until transparent; dice remaining 2 cold boiled potatoes and add with diced lamb to onion; continue cooking until gold