2 cups oatmeal, toasted
1 large onion, skin on, roasted
300 g minced lamb
200 g beef or lamb suet, grated (this easier to do when frozen)
½ cup good whisky
1 ½ teaspoons white pepper
2 teaspoons salt
250 gms thick cut bacon, diced
½ bunch parsley, chopped
½ bunch thyme, chopped
1 tablespoon cayenne pepper
25 Bacon rashers, thinly sliced
In a large mixing bowl, add parsley, time, mince, suet, bacon (diced), cayenne pepper, onion, white pepper, whisky, oats and salt. Mix well until combined.
Lay strips of bacon across a large oven safe frying pan. Place the filling on top. Take the ends of the bacon and lay them across the filling to cover the mixture. Place the lid on and transfer to a preheated 160C for 30 – 40 minutes.
Serve with mashed potato