Ingredients

The following ingredients have 4 Servings
  • 1 large onion (diced)
  • 2 large carrots (cut into bitesize pieces)
  • 600 g diced lamb ((leg or shoulder both work well))
  • 500 ml lamb stock (from a cube is fine)
  • 3 large potatoes ((roughly 500g / 1lb), cut into 3mm (⅛inch) slices)
  • Plus a little oil, salt and pepper
  • Vegetables to serve (optional)

Instruction

  • Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  • In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
  • Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
  • Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
  • After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
  • Serve just as it is or with extra vegetables.