Rosti topped lamb rosemary pie

Ingredients

• 750g lamb (use shoulder, leg or neck), cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 3 garlic cloves, crushed
• 2 large rosemary sprigs, needles picked and finely chopped, plus a few small sprigs
• 1 tbsp tomato purée
• 200ml red wine
• 500ml lamb or beef stock
• 1 tbsp redcurrant jelly
• 850g large floury potatoes (such as King Edward or Maris Piper), cut into large chunks
• 50g mature cheddar, grated
• 50g unsalted butter, melted

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