- Preparation and cooking time
- A little work
- 50g Butter
- 400g Stewing lamb, cut into large chunks
- 1 Onion, chopped
- 2 Carrots, peeled and chopped
- 20g Plain flour
- 250ml Very low salt lamb, vegetable or chicken stock
- 1 Bay leaf
- 100g potato, peeled and thinly sliced
- STEP 1
Heat the oven to 140C (160 fan) / Gas Mark 3.
- STEP 2
Put the butter in a large frying pan or sauté dish, then add the lamb and brown it. When it’s done, put it into a casserole dish.
- STEP 3
Then put the onion and carrots into the same frying pan and cook until they are soft and golden. Sprinkle over the flour and let it cook for a minute or two. Then add the stock and the bay leaf and bring to the boil.
- STEP 4
Pour it over the meat in the casserole dish, and then arrange the slices of potato on top.
- STEP 5
Cover the dish (using tin foil if it doesn’t have a lid) and bake in the oven for about an hour and a half.
- STEP 6
At the end of the cooking time, take off the lid, brush a little more butter over the potatoes and turn up the temperature to brown the potatoes. You can also do this under the grill, if you prefer.