A pilgrimage to resource efficiency 

Lamb Potpie

  • Leftover Lamb
  • 5-6 small white onions
  • 2 carrots cut into pieces
  • 1 tsp Parsely
  • Salt
  • Pepper
  • Cooked elbow Macaroni
  • 1 Pint tomato soup
  • Grated Cheese

Cut leftover lamb into small chunks and put in buttered casserole. Boil 5 or 6 small white onions until tender.

Drain and add to meat, also 2 carrots cut in pieces and cooked with 1 teaspoonful of parsley until done.

Season well and cover with a thick layer of cooked elbow macaroni. Pour 1 pint of tomato soup over and let it soak for a few minutes.

Sprinkle with grated cheese and bake until thoroughly heated.


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