2 lbs. lamb stew meat                                         3 large potatoes, peeled & cubed

2 Tbl. oil                                                                4 medium carrots, sliced

4 cloves garlic, minced                                       1/2 cup celery, chopped

1 medium onion, chopped                                 1/2 apple, peeled and chopped

1 cup water                                                           1—14 oz. can diced tomatoes

2 tsp. salt                                                               2 Tbl. beef bouillon granules

1/2 tsp. pepper                                                     2 Tbl. tapioca

Heat oil in a dutch oven.  Add meat, garlic, and onion.  Cook till meat is browned.  Add all the other ingredients. Heat to boiling.  Cover and simmer for two hours.

To make Shepherd’s Pie:  Use the same ingredients, omitting potatoes from the recipe. Instead, cook potatoes separately, and make mashed potatoes, seasoning as desired.  After meat and vegetable mixture comes to a boil, simmer for 30 minutes and then place into a large casserole dish,  top with mashed potatoes, and bake for 1 hour