3 lbs. of Boneless Lamb Shoulder or Pot Roast, chunked
1 large Sweet Onion6 Carrots, diced
3 Celery Stalks, diced
4 Garlic Cloves, minced
2 cups Peas, fresh or frozen
2+ tablespoons Olive Oil
6 tablespoons Oat Flour
3 ½ cups of good Beef Stock, or Broth
2/3-cup Dry White Wine
2 teaspoons fresh Rosemary, minced
Topping: Homemade Mashed Potatoes
4 pounds of Red Potatoes (leave skins on), washed & cubed
1 cup non-fat Sour Cream
½ cup real Butter
Salt & Pepper
Preheat oven to 325°. In a Dutch oven, heat oil on medium-high heat. In batches, to avoid crowding, add the lamb or beef cubes and brown well, turning occasionally. Transfer meat to plate. In Dutch oven add 4 tablespoons of butter and melt over medium heat. Add onion, carrots, celery, and garlic. Cover and cook, stirring occasionally until the carrots are tender—this should take about 5 to 8 minutes. Uncover and sprinkle with flour. Stir well and gradually stir in the stock, wine and fresh rosemary. Bring to boil over medium heat stirring frequently. Return the meat to the Dutch oven and add the garlic salt and pepper to taste. Cover, place in the oven and cook until the meat is tender, about 2 hours, maybe longer.
Meanwhile, make the mash potatoes. Place potato cubes in a pot, cover with water and boil until soft, but not falling apart. Drain potatoes, add sour cream and butter and mash well. Be careful not to over mash because red potatoes contain a lot of gluten and will become sticky. Add salt and pepper to taste. When meat is so tender that you can pull it apart, Spread the mashed potatoes on top of meat, bake until the top of potatoes are lightly brown. Yum!