Directions

1. 1. Put the sliced potatoes in a large bowl of water to prevent browning.
2. 2. Preheat the oven to 180°C/350°F/ gas mark 4.
3. 3. Melt a quarter of the butter or margarine in a flameproof casserole (Dutch oven). Brown the chops on both sides over a high heat and remove from the dish.
4. 4. Add the onions and apples and cook quickly, stirring for 2 minutes. Remove from the pan and turn off the heat.
5. 5. Drain the potatoes and layer half in the base of the casserole. Place the chops on this and spoon the onion and apple mixture over. Sprinkle with the sugar, mint, salt and pepper.
6. 6. Put the remaining potatoes in a layer over the top. Pour on the stock, then scatter with small pieces of the remaining butter or margarine.
7. 7. Cook in the oven for 1 1/2 hours until the potatoes and meat are cooked through and the top is golden brown. Cook a green vegetable about 10 minutes before serving with the pie.