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Recipe
Serves 4
15min prep
1 hour total

Ingredients
• 1kg lamb mince
• 2 tbspn tomato paste
• 1 diced onion
• 4 diced cloves of garlic
• 1 cup red wine (can substitute with stock)
• 1 cup beef or chicken stock
• 1 tin of mixed carrots, corn and peas (drained)
• 1 bay leaf
• 2 tbspn Worcestershire sauce (not essential)
• ¼ Cup flour (GF flour is fine)
• Parmesan cheese
• ¾ bag of potato gems

Directions
• Add the onion and a dash of oil to a pre-heated camp oven on medium high heat with the lid off. Fry for about 90 seconds or until fragrant, then add the garlic and fry for another 90 seconds before adding the lamb mince.
• Continue to fry up the mince on a medium/high heat until it starts to brown (about 5 minutes), then add all the other ingredients except the gems and cheese. Salt and pepper generously.
• Stir well for 2-3 minutes, then add the lid half on with bottom heat only, stirring it every 5 minutes for a total of 25 minutes.
• Everything should be reducing and firming up now, so add the potato gems to the top, put the lid on and stack the lid with as much heat and coals as you can for around 10 minutes or until the tips of the gems start to brown a little bit.
• Once slightly browned, generously grate some parmesan over the gems and add the lid back for 2-5minutes with lots of heat. This should crisp up the cheese.
• Remove it from the heat for at least 10 minutes to firm up before serving.