A traditional British favourite which is both nourishing and filling
Ingredients
- 450g potatoes, unpeeled
- 600g diced lamb
- 1 large onion, sliced
- leaves from 2 sprigs rosemary, chopped
- 500g pot fresh lamb or beef gravy
Method
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Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
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Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
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Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.