This is a British classic which is a firm family favourite. Traditional lamb stew, with onions and vegetables, topped with sliced potatoes in a rich gravy. While this takes a little more effort, it is absolutely worth it and most of the time needed is for the oven to work its magic. If you can't get lamb neck fillet you could use lamb rump steaks instead.
Prep
15 min
Cook
180 min
Serves
4
Difficulty
Medium
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Ingredients
onion 2 (chopped)
carrot 2 (chopped)
chestnut mushrooms 200 g (chopped)
Maris Piper potatoes 700 g (sliced)
diced lamb shoulder 300 g (chopped)
plain flour 2 tbsp
chicken stock cube 1
bay leaf 1
fresh thyme ½ handful (leaves picked)
Worcester sauce 2 tsp
butter 20 g
Method
Preheat the oven to 170°C/150°C fan.
Chop the onions, carrots and mushrooms. Peel and thinly slice the potatoes.
Cut the lamb into 2 - 3cm cubes, then toss it in the flour and season well with salt and pepper. Do this in a bowl or to make it really easy pop everything into a large freezer bag and shake well.
Heat a dash of oil in a casserole dish or heavy based pan on a medium heat, then working in batches, cook the lamb until it browns all over, around 10 mins. Transfer from the pan.
Heat a dash of oil in the same dish. Cook the carrots and onions for a few minutes until they start to soften. Stir in the mushrooms and cook for a couple of minutes.
Make up the stock cube with 500ml boiling water. Add the bay leaf, 2 sprigs of thyme, Worcester sauce and stock to the pan and mix really well.
Place the potato slices on top in an overlapping pattern until the casserole is covered. Sprinkle the potatoes with a pinch of salt and pepper and dot the butter on top.
Cover the dish with a lid or a tinfoil then bake in the over for 1.5 hours. After this time remove the lid or foil and cook for another 50 minutes - 1 hour, until the lamb is cooked through.
Leave to stand for a few minutes before serving. Plate up and enjoy!
