700g lamb cut into large chucks (I used the sinewy part of the leg)
6 small onions, chopped
A bunch of baby carrots, chopped
1 stick of celery, finely chopped
1 cup of mixed mushrooms (I used oyster, honey brown and shitake)
1 cup ale (Use Gluten Free Ale if need be)
1½ cups beef stock
4 tbs flour (G.F if need be)
2 tbs thyme
3 bay leaves
2 cloves of garlic, finely chopped
Pepper and salt
3 – 4 anchovies, finely chopped
3 – 4 tbs grated gruyere (replace with goats cheese for a dairy free option)
4 waxy potatoes, sliced finely into discs
Pre-heat the oven to 150 degreed Celsius.
Dust the lamb in seasoned flour and fry in a pot with some hot oil until brown. Set aside in a baking dish.
In the same pot used for the lamb, reduce the heat then add the onions, carrots, celery, thyme, bay leaves and cloves. Cook until the onion is a tad translucent, then add the garlic and mushrooms.
After the garlic is cooked, add two to three tablespoons of flour and cook out till it coats everything. Add the beer and beef stock. Heat to simmer, then add pepper and salt to taste. Put the mixture in a baking dish with the lamb, then pop it in the oven at 150 degrees Celsius for about one and a half hours, or until the lamb is tender.
Skim the fat off the lamb and place everything into a pie dish. Layer the potato disks in two layers with cheese and anchovies scattered throughout.
Finish with some thyme and pepper then put it back in a moderate oven until the potato is cooked and golden. I finish mine off under the grill to get the potatoes nice and crispy.