Apples add a juicy, tart note to this lively variation on shepherd’s pie, with ham understudying for lamb.
4 pounds ham, trimmed of excess fat and chopped
5 tart green apples, cored and chopped
2 onions, chopped
1 teaspoon crushed dried sage
1 (1.5-ounce) package dry onion soup mix
1 MAGGI® Instant Beef Bouillon
1 cup hot water
2 cups mashed cooked potatoes
3 tablespoons butter, melted
Preheat oven to 325°F. Dissolve vegetable soup mix and beef bouillon cube in hot water to form broth; set aside.
In a large, deep baking dish, arrange alternate layers of ham and apples, sprinkling each layer with onions, sage and broth. Cover with mashed potatoes. Brush with melted butter. Bake at for 1½ to 2 hours or until potatoes are browned and the dish is thoroughly heated. Serve hot.
makes 8 servings.