Slow-Cooked Lamb Pie with Potato Rosti

womensweeklyfood.com.au

This lamb pie is our take on Shepherd’s pie, with slow-cooked, melt-in-your-mouth lamb stew in a rich red wine gravy as the filling (traditional Shepherd’s pie is made with lamb mince), topped with a crispy, cheesy potato rosti. Serve with fresh, seasonal veg for a meal that will have them coming back for seconds.

PREP: 30 mins. - COOK: 3 hrs 35 mins

750g trimmed lamb (shoulder, leg or neck), cut into large chunks

Freshly ground black pepper

2 tbsp plain flour or gluten free plain flour

2 tbsp olive oil

1 brown onion, chopped

1 carrot, chopped

3 cloves garlic, crushed

2 large sprigs rosemary, needles picked and finely chopped, plus a few sprigs, to serve

1 tbsp passata

200ml red wine

500ml (2 cups) salt-reduced beef stock or gluten-free stock

1 tbsp redcurrant jelly

850g large Zerella Spud Lite Potatoes, cut into large chunks

50g reduced-fat grated cheese

50g light margarine, melted

1 cup green peas, steamed, to serve

185g broccoli, steamed, to serve

1 large carrot, sliced & steamed, to serve

Directions at womensweeklyfood.com.au

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