Serves 4

• ½ cup plain flour
• 1.5 kg lamb shoulder, diced
• ¼ cup vegetable oil
• 2 onions, thinly sliced
• 3 celery stalks, thinly sliced
• 2 tbsp tomato puree
• 150g button mushrooms, halved
• 330 ml bottle amber ale
• 250 ml rich beef stock
• 3 bay leaves
• 2 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• Wholegrain mustard (to spread)
• Slices of baguette
• 50g grated Parmesan
• 100g cheddar cheese

1. Preheat the oven to 180C. In a large bowl, toss the lamb in the flour to coat.
2. Heat half of the oil in a flameproof casserole dish over medium heat. Shake excess flour from the lamb and cook until browned. Remove from the dish.
3. Heat the rest of the oil in the casserole dish and fry the onions and celery until softened. Stir in the tomato puree and cook for a minute more.
4. Return the lamb to the dish along with the mushrooms, ale, stock, bay leaves, sugar and Worcestershire sauce. Season and bring to the boil.
5. Put on the lid and bake in the oven for 1½ hours, until the lamb is tender.
6. Remove the casserole from the oven and spread mustard on enough baguette slices to cover the casserole and layer on top of it.
7. Sprinkle with the Parmesan and cheddar and bake in the oven for 20 minutes.

This can be served on it’s own, or with plenty of fresh vegetables.