Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1/2 cup (75g) plain flour, plus extra to dust

  3. 1 1/2kg lamb shoulder, cut into 2cm pieces

  4. 1/4 cup (60ml) sunflower oil

  5. 1 onion, thinly sliced

  6. 2 celery stalks, thinly sliced

  7. 1 tbs tomato paste

  8. 150g button mushrooms, thickly sliced

  9. 345ml bottle amber ale

  10. 1 cup (250ml) beef consomme

  11. 1 bay leaf

  12. 1 tbs brown sugar

  13. 1 tbs Worcestershire sauce

  14. Wholegrain mustard, to spread

  15. 12-16 slices day-old baguette

  16. 100g grated gruyere cheese

  17. Chopped flat-leaf parsley, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Season half the flour, then toss with the lamb to coat. Heat 2 tbs oil in a large flameproof casserole over medium-high heat. Shake excess flour from the lamb, then cook, in batches, for 4-6 minutes, turning, until browned on all sides. Remove from pan.

  2. Reduce heat to medium and add remaining 1 tbs oil to the pan. Cook onion and celery, stirring, for 3-4 minutes until softened. Stir in tomato paste and cook for 1 minute. Return lamb to the pan with mushrooms, ale, consomme, bay leaf, sugar and Worcestershire. Season and bring to a simmer. Cover pan and bake in the oven for 1 1/2 hours or until lamb is tender, then remove from the oven.

  3. Mix remaining 1/4 cup (35g) flour with 1/2 cup (125ml) of the cooking juices in a separate bowl until smooth, then add to the casserole and stir to combine. Bring to a simmer and cook over medium heat for 3-4 minutes until sauce thickens.

  4. Spread mustard on baguette slices and layer on top of lamb mixture. Sprinkle with cheese and bake for 20 minutes until bubbling. Sprinkle with parsley, to serve.


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