Ingredients

Steps

• Heat the oil in a heavy-bottomed pan.
• Brown the lamb and stir in the tomato purée.
• Add the stock and simmer for 2 to 3 hours until the lamb is tender.
• Add the onion, carrots, and celery and cook until soft.
• Season with salt and pepper, add mint, and cook for 3 minutes.
• Thicken the sauce with cornflour paste if necessary.
• Preheat the oven to 180°C.
• Transfer the stew to an ovenproof dish and top with sliced potatoes.
• Brush the potatoes with melted butter.
• Bake for 30 minutes until the topping is golden-brown.
• Sprinkle with dried parsley and serve with gravy.