Rosti-Topped Lamb and Rosemary Pie

Name: Rosti-Topped Lamb and Rosemary Pie
Prep time: 30 min
Cook time: 215 min
Total time: 245 min
Yield: 6
Ingredients: 750 g lamb , cut into large chunks; 850 g large floury potatoes , cut into large chunks; 500 ml lamb or beef stock; 200 ml red wine; 50 g mature cheddar, grated; 50 g unsalted butter, melted; 2 tbsp plain flour; 2 tbsp olive oil; 1 onion, chopped for garnish; 1 carrot chopped; 3 clove garlic cloves; 2 large rosemary sprigs needles picked and finely chopped, plus a few small sprigs; 1 tbsp tomato puree; 1 tbsp redcurrant jelly

A comforting, slow-cooked lamb stew infused with fresh rosemary and red wine, topped with a crispy, cheesy potato rosti. This hearty pie is the ultimate winter warmer, perfect for family dinners or cozy evenings.

Servings6 Portions

Prep Time30 Mins

Cook Time215 Mins

Difficulty

Intermediate

Ingredients

lamb , cut into large chunks
750 g
large floury potatoes , cut into large chunks
850 g
lamb or beef stock
500 ml
red wine
200 ml
mature cheddar, grated
50 g
unsalted butter, melted
50 g
plain flour
2 tbsp
olive oil
2 tbsp
onion, chopped for garnish
1
carrot chopped
1
garlic cloves
3 clove
large rosemary sprigs needles picked and finely chopped, plus a few small sprigs
2
tomato puree
1 tbsp
redcurrant jelly
1 tbsp

Step-by-Step Instructions

Season the lamb chunks with salt and pepper in a large bowl, then toss them in the plain flour until evenly coated. Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat. Brown half of the lamb pieces on all sides until caramelized, then transfer to a plate. Repeat the process with the remaining lamb and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same pan. Stir in the chopped onion and carrot, cooking for about 10 minutes until softened and golden brown. Add the minced garlic, chopped rosemary, and tomato puree, and cook for another 1-2 minutes until fragrant.

Return the browned lamb and any juices from the plate back into the pan. Pour in the red wine and stock, then stir in the redcurrant jelly. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 to 2.5 hours, or until the lamb is tender and the sauce has thickened.

While the lamb is simmering, prepare the topping. Place the potatoes in a pan of water, bring to a boil, and cook for 10 minutes until slightly softened but still firm. Drain and let them cool until safe to handle. Grate the potatoes using the coarse side of a grater into a bowl. Mix in the grated cheddar, half of the melted butter, and a generous amount of seasoning.