Biscuit-topped Lamb Casserole

Ingredients:

2 tablespoons butter
1 medium onion, chopped
1 medium celery stick, chopped
1 large garlic clove, chopped
2 tsp curry powder
450g minced lamb
1 tbsp plain flour
440g tin whole tomatoes, drained, de-seeded and chopped
250ml chicken stock
1 tbsp fresh parsley, chopped
1/4 tsp freshly-ground black pepper

For the Topping, Glaze and Garnish:
280g plain flour
2 small carrots, finely grated
1 tsp baking powder
100g chilled butter, cut into small pieces
180ml buttermilk
2 tbsp butter, melted
1 tsp fresh parsley, chopped

Method:

Melt the butter in a frying pan over medium heat then add the onion and celery and cook, stirring frequently, for 3 minutes before adding the garlic and curry powder. Cook for 1 minute more then stir-in the lamb and cook, stirring frequently, for a further 5 minutes.

Scatter the flour over the top of the lamb mixture and cook for 2 minutes then stir-in the tomatoes and the stock. Bring to a simmer and cook, stirring frequently, for about 10 minutes or until the mixture thickens. Season with the parsley and black pepper then take off the heat and allow to cool slightly before spooning into a baking dish about 28 x 22cm in size.

Now prepare the topping. Combine the flour, carrots and baking powder in a bowl. Add the butter and either rub in with your fingertips or cut in with pastry knives until the mixture forms coarse crumbs. Form a well in the centre then add the buttermilk and mix with a fork until the ingredients come together as a dough.

Turn out onto a lightly-floured work surface then roll out to 1cm thick. Take a plain pastry cutter about 5cm in diameter and cut out rings from the dough. Re-roll the scraps and cut out more circles from this.

Arrange the pastry biscuits on top of the lamb mixture, overlapping them slightly, then brush with the melted butter before transferring to an oven pre-heated to 210°C. Bake for about 16 minutes, or until the meat mixture is hot and the biscuits are cooked through and golden. When ready, allow to cool for 5 minutes before serving.