Lamb and Potato Casserole

Serves 6 to 8, Prep and Cook: 3 hours NEW FOOD IDEAS

2 x 850g lamb shoulder mini roasts 2 tblsps olive oil ½ cup traditional gravy powder 1¼ cups beef stock ¼ cup Worcestershire sauce 3 onions, finely chopped 2 carrots, finely chopped ¼ cup chopped fresh rosemary 4 cloves garlic, crushed 1 / cup tomato paste 3

POTATO TOPPING 8 x 200g brushed potatoes, peeled, cut into 5mm slices 50g butter, melted

1 Remove string from lamb. Cut into 4cm pieces. Toss with oil. Season with salt and pepper. 2 Blend gravy powder with ¾ cup boiling water in a large jug until smooth. Whisk in stock and Worcestershire sauce. 3 Heat a large, flameproof, casserole dish (13-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, until browned all over. Remove. 4 Add onions, carrots, rosemary and garlic to same hot dish. Cook, stirring occasionally, until onions are soft. Stir in tomato paste. Return lamb. Stir in gravy. Bring to boil. Cover with lid. 5 Transfer to a moderately slow oven (160C). Cook for 1 hour, 30 minutes. Remove. Increase oven temperature to hot (200C). 6 Meanwhile, make topping. Cook potatoes in a large saucepan of boiling, salted water for about 4 minutes, or until just tender. Drain. Rinse under cold water. Drain. Pat dry with absorbent kitchen paper. 7 Arrange potatoes, overlapping, over lamb filling. Brush with butter. Sprinkle with sea salt flakes. Return to oven. Cook, uncovered, for a further 50 minutes, or until potatoes are golden brown. Serve.