In a heavy based casserole add a few drops of light olive oil
(pomace) or vegetable oil.
And heat until just starting to smoke, carefully add the mince
and fry for a few minutes stirring frequently until the mince is
rich and golden. Next add 300ml light lamb or chicken stock
(essential cuisine is my all time favorite if not making your own),
a teaspoon of tomato puree and bring to a simmer.
Thicken slightly with 1 teaspoon of corn flour mixed to a paste
with cold water and stirred into the lamb mix, place in an oven
covered with a lid on 125°C for 45 minutes.
Meanwhile take one large onion, 2 carrots, a 100g of celeriac
all finely diced and sweat these in a separate pan till soft and
translucent, then add a few fresh thyme leaves, and a bay leaf to
Remove the lamb casserole dish from the oven, add the vegetable
garnish and pop on top of stove and cook gently for another 15
minutes, taste for seasoning adding a little cracked pepper and sea
salt to finish.