Minced lamb hotpot

Method:

• Pre-heat the oven to 180°C. Add 1 - 2 tablespoons of vegetable oil to a deep frying pan and fry the mince over a medium-high heat.IThe best method for this is a metal potato masher — yes really! I mash the mince, stir with a wooden spoon, give it another mash and a stir and then probably one more mash which breaks the mince into nice even-sized morsels. Let the mince mixture brown well and cook through.
• Add the onion, carrot and celery over a medium heat, along with the bay leaves and thyme, then saute gently for around 10-12 minutes until the onions are soft and translucent.
• Now tip in the wine (if using) and simmer to evaporate, then add 400ml of chicken stock. Bring the mixture back to a simmer and then add the potato flour mixed with a little of the reserved stock to thicken. You are looking for a thickish gravy, so add more potato flour mixed with a little more stock until you have the consistency you like.
• Season to taste with salt and pepper and then tip into an oven-proof dish.
• Peel the potatoes and parboil in salted water for approximately 8 minutes.
• Drain the potatoes and allow to cool a little before slicing into 2 - 3 mm rounds. Arrange the potato slices on top of the beef overlapping the slices.
• Once you have used up all the potato, brush the top with the remaining oil. Place the dish on a baking sheet into the oven for approximately 45-55 minutes.

Louis Mann