Italian Roast Lamb with Potatoes (Italian Shepherd's Pie)
Preparation Time: 20-30 minutes.
Cooking Time: 60-90 minutes.
1kg potatoes, cubed
1kg lean lamb, cubed
50g (1 heaped cup) fresh breadcrumbs
50g freshly grated Parmesan cheese
2 cloves of garlic, chopped
50g (2 handfuls) parsley, chopped
Fresh rosemary and oregano
2 sprigs of each, chopped
Freshly ground black pepper and salt to taste
180ml extra virgin olive oil
10 ripe tomatoes, chopped or 2 tins All Gold chopped or whole peeled Italian tomatoes
+/-180ml white wine
Pre-heat oven to 200c. Mix breadcrumbs, Parmesan cheese, garlic, parsley, rosemary, oregano and black pepper together in bowl. Using 3 tablespoons (45ml) olive oil, cover the bottom of a large oven dish and add layer of potatoes. Sprinkle half of the herb mixture on top of the potatoes and add a layer of lamb cubes and tomatoes. Follow up with another layer of tomatoes, potatoes and meat, finishing with the herb mixture. Drizzle top layer with remaining olive oil and add enough wine and water to cover the first layer of potatoes.
Season with salt and garnish with rosemary. Bake for 60 - 90 minutes until potatoes are tender. Options: Lean lamb can be replaced with lean beef mince. Half of the potatoes can be replaced with butternut cubes.