Ingredients
Method
- On medium heat in a heavy-based saucepan add oil, onion, thyme, and marjoram and sauté. Cook about 5 minutes or until onions are translucent.
- Add the lamb to the saucepan and the Worcestershire sauce and braise for 5 to10 minutes or until meat is browned, sautéing to brown all sides.
- Add tomatoes, rosemary, beef stock, vegetables, salt, and pepper to the meat. Mix all together, breaking up the tomatoes until smooth with a spoon.
- Turn down heat to low-medium), cover and cook for 15 minutes.
- Turn heat down to low. Sprinkle flour over the surface of the food in the pot and blend in thoroughly with a spoon. Cover and cook until meat is tender. Takes about an hour. Just check frequently and stir to prevent it from burning. Season to taste.
- Prepare potato topping by adding potatoes to the saucepan and cover with cold water, bring to a boil over high heat. Once boiling, turn down the heat to low-medium and cover, boil until potatoes are fork-tender.
- Uncover meat and vegetable mixture and place in a prepared oven dish. Set aside.
- Once potatoes are fork-tender, drain off water. Add butter, salt, 1/2 cup of cheese, and milk. Mash with a potato masher or blend with a hand blender until smooth.
- Add mashed potato mixture, a spoonful at a time to the top of meat and vegetables spread evenly over the top. Scatter the remaining ½ cup of shredded cheese over the top.
- Bake in oven uncovered for 15 minutes or until cheese is melty and browned.