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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Patty
Servings: 6 nice main dish size wedges
If you don't like lamb you can substitute ground beef or pork or a combination of the two.
6 tablespoon butter
3 medium potatoes. peeled and sliced thinly
¼ teaspoon salt
1 medium onion, chopped fine
1 pound ground lamb
1 8 ounce can tomato sauce
1 teaspoon bottled garlic
¾ cup shredded Monterey Jack cheese
⅓ cup sliced ripe Olives
1 teaspoon dried basil Leaves, crushed
½ teaspoon oregano Leaves, crushed
In a large skillet, melt 3 tablespoon butter you've added a couple of drops of olive oil to. Heat on medium high heat. When hot add ground lamb, onions and garlic. Sauté until meat is done and onions are tender, breaking up meat with edge of spoon while cooking. Add tomato sauce, cheese and olives, mix well. While meat is cooking, Add potatoes to remaining melted 3 tablespoon butter with the ¼ teaspoon salt, dried basil and oregano. Toss together until well mixed. Press potatoes onto bottom and up sides of a 9 inch pie plate. Spoon meat mixture into potato lined pie plate. Bake 35 minutes preheated 350°F oven, or until potatoes are tender. Let sit 5 minutes before serving.