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Tags: Breads & Puddings
1500 grams potatoes
75 grams butter
400 grams meat*
4 deciliter stock
2 large tart apples (Granny Smith)
* Use “left over” meat from a previous day: turkey, ham, roast, stew, chicken, sausage or chops. Peel, then boil the potatoes for 15 minutes and steam them till dry. Let the potatoes cool and cut into thick slices. Peel the onions and slice them also. Heat 50 grams butter in a frying pan and sauté the onions till browned.
Cut the meat into coarse pieces and add to the onions. Pour in the stock, season with pepper and over medium-low heat simmer for 15 minutes. Core, peel and slice the apples.
Grease a casserole and line the bottom with sliced potatoes. Put in a layer of meat/onions, top it with sliced apples, sprinkled with cinnamon. Repeat until the dish is filled, finishing with a layer of potatoes. Sprinkle breadcrumbs on top and dot with some butter. Bake the dish in a preheated oven at 175ºC/350ºF for 45 minutes till the top layer is browned.