- 800 gms lamb
- 3 tbs good olive oil
- 2 med sized brown onions (peeled & chopped)
- 1 large carrot
- 2 cloves garlic (peeled, finely sliced)
- 800 gms potatoes (peeled, cut in quarters)
- 250 ml Stockman Shiraz
- 1 generous sprig of rosemary leaves (finely chopped)
- 3 tbs plain flour
- 1/2 cup tomato paste
- 250 ml vegetable stock
- 1/2 cup pure cream
- 125 gms butter
- 60 gms tasty cheese
- 1 egg yolk
- Salt & pepper (freshly ground)
Heat olive oil in a large saucepan and cook the onions until soft.
Add the diced carrot and cook (about 8 minutes),
Add the garlic, lamb and cook for about 10 minutes. Pour in the Shiraz, and add the rosemary. Now turn up the heat and with the lid on, cook until the liquid has reduced a little. Stir frequently.
In the meantime boil the potatoes in a saucepan of cold salted water. Don’t over-boil, just cook them to tender.
Reduce heat on saucepan and sprinkle the flour, over the lamb. Cook for about 5 minutes; stir frequently. The lamb mix will thicken, so remove from heat and taste for seasoning. Set aside.
Preheat oven to 180 C.
Drain the potatoes and mash well. Fold in the butter, cream, and half the tasty cheese. Beat in the egg yolk. Now pour the lamb mixture into a deep casserole dish, top with the mashed potato. Sprinkle with remaining cheese.
Bake for about 40 minutes, until golden.
Delish with buttery peas and a crisp salad.