I consider this one of my all-time best recipes. It's gluten-free and dairy-free, and I could eat it all the time.
2-3 Tbsp oil
When oil is heated, brown in the pan:1/2 lb carrots
1 lb potatoes
1 small onion, halved
Remove these to a plate and set aside. Add more oil to the pan if needed. Add:
2 lbs lamb shanks, legs, or blade steaks
Brown the lamb on all sides. Add:
2 tsp coriander (preferably whole)
2 tsp cumin (preferably whole)
2 tsp black peppercorns
Toast the spices for a moment, then add:
1 cup wine
2 cups chicken stock
half the potatoes that you've browned
Add water or more chicken stock if needed to bring the level of liquid up to an inch or so. Reduce the heat to low and simmer for several hours, covered, turning the meat and potatoes occasionally to cook both sides. When the meat is fork tender, remove it and the potatoes to a plate. Be sure no coriander or black pepper corns stick to the meat. Strain the sauce with a fine-mesh seive into a bowl, and strain it again through a cloth if you'd like a really smooth sauce. Turn the heat up and reduce the sauce for a minute. Then, reduce the heat and take the potatoes that are fully cooked and mash them into the sauce with a potato ricer or a potato masher. Stir the fine mashed potatoes into the sauce to make a gravy. Add water or chicken stock if the sauce is too thick. Add the meat and the rest of the potatoes back to the sauce and simmer for 20 minutes. Add the carrots back to the pot and cook until just tender. Serve hot with some good gluten-free bread.
Check out the Gluten-free Homemaker's blog carnival for more recipes featuring potatoes.