2 lb. lean pork, boned
1 tbsp. butter, softened
2 med. sized onions, chopped
1/2 tsp. dried sage
1/2 tsp. salt
2 grindings black pepper
2 med. sized apples, peeled, cored and thinly sliced
2 tbsp. water
1 1/2 lb. potatoes, peeled
2 tbsp. hot milk
1 tbsp. butter, cut into pieces

Preheat the oven to 325°F.

Remove any excess fat from the pork, then cut it into cubes. Grease a large ovenproof casserole with the butter. Put the onions, sage, salt and pepper in a mixing bowl and stir to mix. Layer in the casserole with the apples covered with aluminum foil.

Cook in the oven for 2-2 1/2 hours or until the pork is tender.

About 30 minutes before the pork is cooked, boil the potatoes in lightly salted water in a covered saucepan. When tender, drain thoroughly, return to the saucepan and shake over a low heat to dry them. Mash the potatoes thoroughly. Beat in the hot milk and then the butter until the potato is light and fluffy.

When the pork is cooked, spread the potato over it. Using a fork, roughen the surface of the potato layer into small peaks. Dot with small pieces of butter and return the casserole to the oven for 15 minutes, or until the potato topping is golden brown.