Place a drizzle of oil in a pan and brown lamb. Once all is browned, add the onions to soften.
Meanwhile, peel potatoes and cut in chunks. Boil in a pan of lightly salted water until tender then drain and return potatoes to pan.
Add carrots to the lamb pot and almost cover the meat with water. Bring to boil and simmer with lid on for a good 10 minutes to cook through the lamb and soften the carrots.
Mash potatoes with the knob of butter and pre heat grill.
Add the slaked cornflour to the lamb pot and return to boil to cook out flour and thicken gravy.
Spoon the mince into individual bowls or a family dish and finish with a topping of mash potato. Fork the tops.
Toast under the grill for a few minutes to finish the dish.
Recipe by Ronnie Eunson from his childhood on Fair Isle.
Uradale Farm, Shetland Isles for Shetland Lamb & Kye, both on Slow Food Ark of Taste http://uradalefarm.blogspot.co.uk
photo & styling wendy barrie
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