A dish which is tasty enough to tempt you to cook some lamb especially for it, Hash with Mushroom and Tomato Sauce is perfect for a family meal with freshly cooked peas and steamed new potatoes.
1½ oz. butter
8 oz. mushrooms, wiped clean and chopped
1 tablespoon flour
10 fl. oz. chicken stock
1 tablespoon dry sherry
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 lb. cooked lamb, chopped
14 oz. canned peeled tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon tomato puree
1 oz. Cheddar cheese, grated
1 oz. fresh breadcrumbs
In a large saucepan, melt 1 ounce of the butter over moderate heat. Add the mushrooms and cook, stirring frequently, for 5 minutes or until they are soft. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the chicken stock, stirring constantly. Return the pan to. the heat and cook, stirring constantly, for 3 to 5 minutes or until the sauce is thick and smooth. Remove the pan from the heat and add the sherry, pepper, parsley and chopped lamb. Stir the mixture well and pour it into a large ovenproof dish. Set aside and keep warm.
In a small saucepan, cook the tomatoes, basil, oregano and tomato puree over moderate heat, stirring occasionally, for 10 minutes, or until the sauce is thick and has reduced slightly.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Pour the tomato sauce over the meat mixture and sprinkle the cheese and breadcrumbs on top.
Cut the remaining butter into small pieces and dot them over the cheese and breadcrumbs.
Place the dish in the oven and bake for 30 minutes or until the top is golden brown and crisp.
Remove the dish from the oven and serve immediately.