Slow-cooked lamb pie with potato rosti

Name: Slow-cooked lamb pie with potato rosti
Total time: 245 min
Ingredients: 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

www.womensweeklyfood.com.au

This mouth-watering lamb pie is our take on a traditional Shepherd's pie, using a slow-cooked lamb stew for the filling instead of mince.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

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