4 lamb chops
1 T. olive oil
2 cans stewed tomatoes
1 med onion – quartered
4 potatoes
1 # green beans
1/2 cup water
Salt & pepper to taste
Place all in crock pot and cook on low at least 8 hours.  I place the pork chops in the crock pot frozen.
Can also be made with a roast.  Place this in the crock pot frozen as well but increase the cooking time to 12 hours.

SPICY AMERICAN LAMB MERGUEZ

& TOMATO COTTAGE PIE

INGREDIENTS

• 1 pound American lamb Merguez sausage (ground American lamb is a perfect substitute)

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 3 cloves garlic, crushed

• 1 teaspoon ground coriander

• 1/4 teaspoon red chili flakes

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 2 cups fresh tomatoes, chopped

• 2 tablespoons tomato paste

• 2 medium-to-large carrots, peeled and sliced

• 2 tablespoons flour

• 1 1/2 cups chicken broth or water

• Salt and pepper to taste

• 4 cups prepared mashed potatoes

• 1/2 cup chives for garnish

DIRECTIONS

Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.

Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.