The Allergy-Free Family Cookbook: 100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish by Fiona Heggie & Ellie Lux

Author:Fiona Heggie & Ellie Lux [Heggie, Fiona]
Language: eng
Format: epub
Publisher: Orion
Published: 2015-09-09T21:00:00+00:00

1 Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.

2 Heat the oil in a large heavy-based, ovenproof pan over a medium to high heat and add the lamb mince, bit by bit, allowing it to get some colour, but being careful not to let it burn. It is best not to move the mince about too much.

3 Add the onion and cook for a few minutes, allowing it to soften. Add the tomatoes, stock and carrots and bring to a simmer.

4 Put a lid on the pan and pop it into the oven for 1½ hours, giving it a quick stir every 30 minutes or so. If needed, add extra water if the mixture is starting to look a little dry. Don’t skimp on the cooking time – this dish really needs it to allow the meat to become very tender and to create a thick sauce around the meat.

5 Remove from the oven and skim off any excess fat with a spoon (don’t be alarmed if there is a lot of fat on the surface as lamb can be quite a fatty meat).

6 Tip the meat into an ovenproof serving dish and top with the mashed potato. Run a fork over the mash to make lines across the top and pop the dish in the oven for 10 more minutes to crisp up.

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