Lamb Pie

Ingredients

·         750 g deboned lamb leg; diced

·         1 onion; chopped

·         1 celery stalk; chopped

·         2 carrots; peeled and diced

·         250 ml beef stock

·         15 ml Worcestershire sauce

·         20 ml fresh rosemary

·         Salt to taste

·         Olive oil for frying

·         Black pepper to taste

·         45 ml oats

Topping Ingredients

·         750 g potatoes; peeled

·         Salt to taste

·         50 ml fat-free milk

·         12.5 ml French mustard

Preparation

1.       Fry the meat in the oil over medium heat until brown

2.       Add the onion, celery, carrots, beef stock, Worcestershire sauce, rosemary, salt and pepper. Cover with lid and cook slowly for 45 minutes until meat is tender.

3.       Stir in the oats and bring to boil and then remove from heat.

4.       Preheat oven to 200⁰C (400⁰F)

5.       Boil the potatoes separately until tender and add salt. Drain and mash. Stir in milk and mustard.

6.       Spoon the meat mixture into an oven-proof casserole and spread the potato mixture over it.

7.       Make peaks in the potato with a knife.

8.       Bake for 30-35 minutes until the potato topping is golden brown.

Serves 4

Engela

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