👨‍🍳 Instruktioner

1. 1

   Preheat oven to 170°C (150°C fan-forced).

   💡 Proffstips: Ensure oven is fully preheated before placing the dish inside.
2. 2

   Roll diced lamb in the seasoned flour, ensuring each piece is evenly coated.

   💡 Proffstips: Shake off any excess flour.
3. 3

   Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Brown the lamb in batches until golden brown on all sides. Transfer the browned lamb to a casserole dish.

   ⏱️ 10-15 minutes
4. 4

   Reduce the heat to low. Add the remaining 2 tbsp olive oil to the frying pan. Add the sliced onions and minced garlic and cook gently until the onions begin to soften.

   ⏱️ 5 minutes
5. 5

   Add the diced carrots, parsnips, and swede to the pan. Stir in any remaining seasoned flour from coating the lamb.

   💡 Proffstips: This helps to thicken the sauce.
6. 6

   Pour in the white wine and allow it to bubble up and reduce slightly. Add the beef stock and mix well. Pour this vegetable and stock mixture over the lamb in the casserole dish. The liquid should just cover the lamb and vegetables. Add more stock if needed.

   ⏱️ 2 minutes
7. 7

   Place a piece of baking paper directly on top of the liquid in the casserole dish to prevent evaporation and protect the meat. Cover the dish tightly with a lid or foil.

   💡 Proffstips: This creates a steamy environment for tender cooking.
8. 8

   Place the casserole dish in the preheated oven and cook for 2 hours, or until the lamb is very tender.

   ⏱️ 2 hours
9. 9

   While the lamb is cooking, prepare the parsnip mash. Place the chopped parsnips in a saucepan, cover with water, and bring to a boil. Cook until tender, about 20 minutes.

   ⏱️ 20 minutes
10. 10

    Drain the cooked parsnips well. Return them to the saucepan over low heat to dry out slightly. Add the butter, milk or cream, and season with salt and pepper. Mash until smooth.

    💡 Proffstips: For a smoother mash, use a potato ricer or food processor.
11. 11

    Once the lamb is tender, remove the casserole from the oven. Stir most of the grated cheese into the parsnip mash. Spoon the parsnip mash evenly over the lamb mixture in the casserole dish. Sprinkle the remaining cheese over the top.

    💡 Proffstips: Ensure the mash is spread evenly for a good crust.
12. 12

    Return the dish to the oven for another 15-20 minutes, or until the cheese topping is golden brown and bubbling.

    ⏱️ 15-20 minutes
13. 13

    Let the gratin rest for 10 minutes before serving. Serve hot with steamed seasonal greens or a side salad.

    ⏱️ 10 minutes