Here is a mouth-watering, contemporary version of Irish stew made with ground lamb layered with red potatoes (they have less starch and hold their shape better than Yukon Golds).
- 1 tbsp. vegetable oil
- 1 Spanish onion, halved and thinly sliced
- 2 lb. ground lamb
- 1 tbsp. chopped fresh rosemary (or 1 tsp. dried)
- 1/2 cup red wine
- 2 cups chopped canned tomatoes
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- salt and freshly ground pepper
- 3 lb. red potatoes, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 tbsp. butter
- 1 cup grated Cheddar cheese
Cooking Procedures :
- Preheat oven to 375°F. Prepare a buttered casserole.
- Heat oil in a large skillet over medium heat. Add onions and sauté for 5 minutes. Remove from skillet and reserve.
- Add lamb and sauté until it loses its pinkness for about 5 minutes. Add rosemary, wine, tomatoes, Worcestershire and mustard. Bring to a boil, reduce heat and simmer for about 10 minutes, or until sauce has reduced and thickened slightly. Taste for seasoning, adding salt and pepper as needed.
- Toss potato slices with salt and pepper. In a prepared casserole, layer one-third of the potatoes, half the garlic, half the onions and half the lamb mixture. Finish with the remaining potatoes and dot with butter.
- Covered and bake for about 30 minutes. Uncover, sprinkle with cheese and bake for another 30 minutes longer, or until potatoes are tender.
- Makes 6 to 8 servings.
COOKING WITH FRESH HERBS. It adds excellent flavour to all dishes, but they are not always available. If you substitute dried herbs, use one-third the amount (e.g. 1 tbsp. chopped fresh rosemary = 1 tsp. dried).