The classic proportions for this traditional dish are half as much onion as meat, and twice as much potato.
Remove as much fat as possible from the meat. In an earthenware or similar ovenproof casserole, build up layers of potato, meat and onion, seasoning lightly and finishing with a layer of potatoes. Tuck in the bay leaf and thyme, and pour in
© 1995 Frances Bissell. All rights reserved.