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Preheat oven to 350F.
Blanch pearl onions in a 2 quart pot of boiling salted water for 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Or--saute the chopped onion.
Pat the lamb or stew meat dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put meat and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat meat. Melt 2 tablespoons butter, then brown the meat, on a low heat until slow-cooked and moist.
To the meat, add garlic and cook, stirring, 2 minutes. Add the soup and 1/4 cup water. Heat, then add the frozen veggies (corn, peas, celery, etc).
Make 2 cups mashed potatoes.
In a pie pan, pour in the meat mixure, then top with the mashed potatoes. Use a fork to make the potatoes look nice with designs. Broil about 3 inches from heat until top is golden, about 3 minutes, then serve.
Per the British, never use cheese! The COM soup is very American!
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