Thu, 18 January 2018
Serves 6
Ingredients
1kg lamb dice, use the shoulder or neck
pinch of flour, use gluten free if preferred
dash of rapeseed oil
2 onions, finely chopped
2 cloves of garlic, finely sliced
bunch of thyme leaves
1 leek, sliced
1 stick of celery, cut into chunks
3 carrots, cut into 1cm dice
1 small turnip, cut into 1cm dice
1 tsp. tomato purée
100ml red wine
750ml lamb or chicken stock
1 bay leaf
3-4 medium potatoes, peeled
2tbsp. melted butter
salt and pepper
Method
Preheat the oven to 160ºC.
Season the lamb with salt, pepper and a dusting of flour.
Place an ovenproof casserole dish on the stove top over a medium to high heat.
Once the dish comes up to temperature add a little oil and then add the lamb - do not over crowd the pot so you might have to do it in two stages.
Once the lamb has browned use a slotted spoon to remove the lamb to a plate.
Turn down the heat and add a little oil then add the onion, garlic and thyme.
Allow this to cook for over a medium heat for about 5 minutes.
Add in the leek, celery, carrots and turnip at this stage. Cook this for another 5 minutes.
Add in the tomato purée and cook for a further 2 minutes.
Pour in the wine and allow this to reduce for about 5 minutes. Return the lamb to the pot.
Add in the stock and bay leaf.
Season well with salt and pepper.
Cover and put this in the oven for about 2 ½ hours.
Meanwhile par-cook the potatoes in salted water for about 15 minutes.
Carefully remove the potatoes from the water and once they have cooled, cut them into even slices.
Turn the oven up to 200ºC.
Remove the lamb from the oven and remove the lid.
Arrange the potato slices overlapping each other on top of the casserole.
Brush them with melted butter, and place this back in the oven for about 15-20 minutes or until the potatoes have browned around the edges.
