A hearty pub classic is taken to the next level with a rich, cheesy topping. A great weekend winner!
Ingredients
2 tbsp olive oil
900g diced lamb shoulder
4 lamb kidneys (optional)
2 onions, chopped
2 carrots, peeled and chopped
1 bay leaf
6 sprigs thyme, leaves removed
2 tbsp plain flour
500ml stock
1 tbsp tomato puree
100ml red wine
2 tbsp Worcestershire sauce
2 x 140g Idahoan Gratin Cheesy Oven Bake
2 x 450ml water
2 x 40g unsalted butter
2 x 175ml semi-skimmed milk
Instructions
Preheat the oven to 200°C, 180°C fan, Gas Mark 6. Heat half of the oil in a large frying pan or ovenproof casserole dish. Cook the lamb in batches until just golden. If necessary, add a little water between each browning to loosen the leftover bits, boil for 1 minute then pour into a bowl and reserve.
Add the onions, carrots, bay leaf and thyme to the pan and cook for 5 minutes. Stir in the flour and add the meat back in with any reserved juices, along with the stock, tomato puree, wine and Worcestershire sauce. Bring to a gentle simmer and cook for 15 minutes while you prepare the potatoes.
Prepare the Idahoan Gratin Cheesy Oven Bake to packet instructions. Pour the potatoes into a large dish or roasting tin and cover, either with the lid or some foil. Cook both the potatoes and the lamb for 30-35 minutes.
Remove both of the dishes from the oven and carefully transfer the potatoes onto the top of the lamb. Turn the oven down to 180°C, 160°C fan, Gas Mark 4. Continue to cook the lamb covered for 30 minutes, then remove the cover and continue to cook for 30 minutes until golden.
TIP: We think this delicious dish is best served alongside some fine green beans.
Recipe by Perfect Mash - Idahoan Foods LLC at https://idahoan.co.uk/?p=5707