Rosti-topped lamb & rosemary pie recipe | Good Food

Name: Rosti-topped lamb & rosemary pie recipe | Good Food
Ingredients: 750g lamb (use shoulder, leg or neck), cut into large chunks; 2 tbsp plain flour; 2 tbsp olive oil; 1 onion chopped; 1 carrot chopped; 3 garlic cloves crushed; 2 large rosemary sprigs needles picked and finely chopped, plus a few small sprigs; 1 tbsp tomato purée; 200ml red wine; 500ml lamb or beef stock; 1 tbsp redcurrant jelly; 850g large floury potatoes (such as King Edward or Maris Piper), cut into large chunks; 50g mature cheddar grated; 50g unsalted butter melted

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Try our lamb and rosemary pie with succulent chunks of lamb and a moreish rösti and cheese topping. It’s guaranteed to become a family favourite

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Ingredients

750g lamb (use shoulder, leg or neck), cut into large chunks
2 tbsp plain flour
2 tbsp olive oil
1 onion chopped
1 carrot chopped
3 garlic cloves crushed
2 large rosemary sprigs needles picked and finely chopped, plus a few small sprigs
1 tbsp tomato purée
200ml red wine
500ml lamb or beef stock
1 tbsp redcurrant jelly
850g large floury potatoes (such as King Edward or Maris Piper), cut into large chunks
50g mature cheddar grated
50g unsalted butter melted