Individual lamb pots with mash topping

[Serves 4]

1kg stewing lamb off the bone, cubed
Seasoned flour
1 tbsp olive oil
1 tbsp butter
1 onion, cut into rings
2 carrots, chopped
2 celery sticks, sliced
2 tbsp tomato paste
1 cup beef stock
1 cup white wine
Sea salt and black pepper
750g potatoes, peeled, cooked and cubed
100g butter, softened
 ¼ cup milk
Melted butter for brushing
Fresh marjoram to garnish

1. Preheat the oven to 180°C. Coat lamb in the flour. Heat olive oil in a frying pan and brown lamb. Drain on paper towel. Wipe pan with paper towel.
2. Add butter to pan and sauté the onions, carrots and celery until golden. Stir in tomato paste and cook for 1 minute. Return lamb to pan, add beef stock and wine, simmer for 40–50 minutes or until reduced. Season well.
3. For the mash: place the potatoes in a large bowl and mash until smooth. Stir in butter and milk and season.
4. To assemble: spoon lamb mixture into four heat-proof bowls, top with mash and brush with melted butter. Bake for 20 minutes or until golden.
5. To serve: garnish with fresh marjoram and serve immediately.