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Ingredients
Method
1.In a large frying pan, heat half the oil on high. Brown lamb in two batches for 2-3 minutes. Remove from pan. Sauté onion in same pan for 3-4 minutes until soft.
2.Return meat and juices to pan. Add wine, simmering for 1 minute. Stir in jelly, mustard and tomatoes, then simmer. Reduce heat to low and cook, covered, for 30 minutes.
3.Preheat oven to hot, 200°C. Spoon mixture into an eight-cup-capacity oven-proof dish.
4.Toss potato slices in remaining oil. Arrange in a thin layer on top of pie mixture, overlapping slightly. Bake, covered, for 20 minutes.
5.Uncover and cook for 10-15 minutes until potatoes are golden. Serve with beans and cauliflower mash.
To make mash, combine 1 head cauliflower cut into florets with ¾ cup vegetable stock and simmer, covered, for 6-8 minutes. Purée with a stick blender until smooth. Season.
Note
