By Edward Hayden
You will need
1 tbsp oil
900g/2lb stewing lamb, cut into cubes
8-10 button mushrooms, sliced or quartered
2 medium onions, diced
3 cloves garlic, chopped
2 large carrots, cut into cubes
200g/7oz turnip, cut into cubes
2 tbsp plain flour
Tiny pinch cayenne pepper/smoked paprika
800ml/1½pt well flavoured chicken/beef stock
½ glass red wine
1 tbsp tomato puree
3-4 spring of fresh thyme
1 tbsp Worcestershire sauce
Salt and ground black pepper
For the topping
Approximately 12-16 baby potatoes, thinly sliced
Parsley to garnish, optional
1. Heat a large saucepan with the oil over a gentle heat and add in the diced lamb and quickly seal the meat all over. Once the meat has browned off (approx 4-5 minutes) add in the button mushrooms, onions, garlic, carrot and turnip together with a little salt and pepper. Cook for a further moment or two.
2. Next mix the flour with a little cayenne pepper and add this to the beef mixture in the saucepan and use it to coat all of the beef and vegetables with the flour. This will give a fluffy dry coating to the contents of the saucepan. Do not worry about the flour browning off as this will just give a good colour to the sauce later on.
3. Gradually pour in the stock (which you should have brought to the boil) and stir continuously until the sauce begins to thicken. Add in the red wine, tomato puree, thyme sprigs and Worcestershire sauce and allow the entire mixture to come to the boil. Once the mixture comes to the boil, reduce the heat and simmer for 1 ½ -2 hours until the beef is tender.
4. Preheat the oven to 190˚C/375˚F/Gas Mark 5. Transfer the entire mixture to a large casserole dish (or a series of smaller ones) and allow to cool slightly.
5. Arrange the thinly sliced potatoes on top of the cooled mixture in a decorative fashion. Brush with the melted butter and pop into the oven for 25-30 minutes until the potatoes are cooked through. Sprinkle with some chopped parsley.