• 1 pound cooked lamb, diced
• 6 large potatoes
• 2 tablespoons butter
• 1 egg, well beaten
• salt and freshly ground black pepper
• ½ Spanish onion, finely chopped
• 2 tablespoons olive oil
• ½ pint well-flavoured tomato sauce
• 2 tablespoons freshly grated parmesan

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 golden. Moisten with well-flavoured Tomato Sauce and simmer gently for 10 to 15 minutes, stirring from time to time.

Spoon hash into centre of potato border; sprinkle with freshly grated Parmesan and cook in a hot oven (450°-M7) for about 12 minutes, or until golden brown.