INGREDIENTS:

6 tablespoons Butter
3 medium Potatoes, peeled and sliced thinly
1/4 teaspoon Salt
1 medium Onion, chopped fine
1 pound ground Lamb
1 (8-oz.) can Tomato Sauce
1 teaspoon bottled Garlic
3/4 cup shredded Monterey Jack Cheese
1/3 cup sliced Ripe Olives
1 teaspoon dried Basil Leaves, crushed
1/2 teaspoon Oregano Leaves, crushed

DIRECTIONS:

In a large skillet, melt 3 Tbsp. 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. Saute 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 Tbsp. butter with the 1/4 tsp. salt, dried basil and oregano. Toss together until well mixed. Press potatoes onto bottom and up sides of a 9″ pie plate. Spoon meat mixture into potato lined pie plate. Bake 35 minutes preheated 350 degree oven, or until potatoes are tender. Let sit 5 minutes before serving.

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