- 225 g onions, peeled and sliced
- 90 g butter
- 340 g cooked meat, poultry or game, finely chopped
- 285 ml meat stock
- 450 g cold, mashed potatoes
- 225 g cooking apples, peeled and very thinly sliced
- 1 tablespoon breadcrumbs
- Keep in the apple slices in a bowl of water to which lemon juice has been added, until ready to use.
- Preheat oven to 190° C (375° F - gas 5).
- Melt half of the butter in a pan and add the onions.
- Fry until soft and golden-brown and mix with the stock and the meat.
- Grease a casserole or baking dish with 15 g of butter.
- Add half the meat, in a layer, in the bottom of the dish.
- Cover with half the potatoes and then all of the apples.
- Add the remaining meat and finish with a layer of the remaining potatoes.
- Sprinkle with the breadcrumbs and pour over the remaining 30 g butter which has been melted.
- Bake for 20 minutes.
Agreeing with Julia regarding the pork, I scratch cooked pork loins in a nice soup for this dish as that's what the apples go best with.
There was not enough mashed potato to layer as described so I just added the meat and soup, a layer of apples and then the mashed potato and breadcrumbs.
I should have realised that at 190° the apples would never cook. They were barely warm! They either need to be on the very top, very thinly sliced or maybe even grated.
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