Ingredients:
- Olive Oil
- 2kg lamb leg cut into 3cm pieces
- 4 large Celery sticks – chopped
- 4 large Carrots – chopped
- 1 large Brown Onion – chopped
- 2 crushed Garlic Cloves
- ¼ cup plain Flour
- 3 cups Beef Stock
- 1/3 cup Tomato Paste
- 2 tbsp Worcestershire Sauce
- 1kg Ruby Lou Potatoes – peeled and chopped
- 1/3 cup Milk
- ½ cup Parmesan
- 2 tbsp dried Breadcrumbs
Method:
- Preheat oven to 180°C. Heat oil in pan and brown meat over high heat and transfer to plate.
- Heat more oil in pan over medium heat add celery, carrot, onion & garlic and cook for 5mins or until onion is soft.
- Add flour and cook, stirring for 1 min. Add lamb, beef stock, tomato paste, Worcestershire sauce season with salt and pepper and bring to the boil.
- Transfer to a large oven dish, cover and bake for 1.5 hrs.
- Uncover and bake for a further 30 mins or until sauce thickens.
- Meanwhile, cook potatoes in a large pot of boiling water until tender. Drain and return to pan.
- Use potato masher and mash until smooth adding milk and season with salt & pepper.
- Remove meat mix from oven and increase temp to 200°C. Spread the potato mix over the top.
- Combine breadcrumbs and parmesan in a small bowl and then sprinkle evenly over potato.
- Bake in oven for approx 20mins or until golden.
Serves 8!