Rosti topped lamb rosemary pie
Ingredients
- 750g lamb (use shoulder, leg or neck), cut into large chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 3 garlic cloves, crushed
- 2 large rosemary sprigs, needles picked and finely chopped, plus a few small sprigs
- 1 tbsp tomato purée
- 200ml red wine
- 500ml lamb or beef stock
- 1 tbsp redcurrant jelly
- 850g large floury potatoes (such as King Edward or Maris Piper), cut into large chunks
- 50g mature cheddar, grated
- 50g unsalted butter, melted
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