Slow-cooked lamb pie with potato rosti

Season the lamb with pepper and toss in the flour. Heat half the oil in a large flameproof casserole dish over high heat. Add half the lamb and cook for 2-3 minutes, turning often, or until browned all over. Remove from the pan and transfer to a plate. Repeat with the remaining lamb. Transfer to the plate. Set aside.

Reduce the heat to medium. Add the remaining oil to the pan and add the onion. Cook, stirring often, for 10 minutes or until the onion is soft and golden. Add the garlic, rosemary and passata. Cook, stirring, for 1 minute.

Return the lamb to the pan. Add the wine, stock and jelly. Bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 2-2 1/2 hours or until the lamb is very tender (see Cook’s tip).

Meanwhile, put the potatoes in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Boil for 10 minutes or until potatoes soften slightly but still hold their shape. Drain and set aside until cool enough to handle. Grate using the coarse side of the grater. Tip the potatoes into a bowl. Add the cheese, half the margarine and freshly ground black pepper. Mix to combine.

Preheat oven to 170°C (fan-forced). Transfer the lamb stew to a 20 x 30cm baking dish. Scatter the potato topping over the lamb. Poke a few small rosemary sprigs into the topping. Brush over the remaining margarine and bake for 35-40 minutes or until the topping is golden brown and the lamb stew is bubbling at the edges.