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Ingredients
- 1 kg (2.2 lb) lamb shoulder, trimmed and cut into chunks
- 2 tablespoons plain flour
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or dripping
- 2 large onions, sliced
- 3 carrots, sliced into rounds
- 2–3 sticks of celery, sliced (optional)
- 2 cloves garlic, minced
- 500 ml (2 cups) lamb or beef stock
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce (optional, for depth)
- 800 g (about 6–7 medium) potatoes, peeled and thinly sliced
- 50 g (2 oz) butter, cut into small pieces
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Meat
- Preheat your oven to 160°C (320°F, gas mark 3).
- Season the lamb chunks with salt and black pepper.
- Lightly coat the lamb in flour, shaking off any excess.
2. Brown the Meat
- Heat the oil or dripping in a large, ovenproof casserole dish over medium-high heat.
- Brown the lamb in batches, ensuring each piece gets a nice golden crust.
- Remove the browned lamb and set aside.
3. Cook the Vegetables
- In the same dish, add the sliced onions, carrots, and celery.
- Sauté for 5–7 minutes until softened and lightly golden.
- Add the garlic and cook for another minute until fragrant.
4. Combine and Simmer
- Return the lamb to the dish and stir to combine with the vegetables.
- Pour in the stock, add Worcestershire sauce, thyme, and bay leaves.
- Bring to a gentle simmer on the stove for 5–10 minutes.
5. Prepare the Potato Topping
- Peel and thinly slice the potatoes.
- Layer the potato slices neatly on top of the meat and vegetable mixture, slightly overlapping.
- Dot the butter pieces over the potatoes.
- Season with a little salt and black pepper.
6. Cook in the Oven
- Cover the dish with a lid or foil and place in the preheated oven.
- Cook for 1.5–2 hours until the meat is tender and the flavors have melded.
- Remove the lid or foil in the last 20–30 minutes to allow the potatoes to brown and crisp slightly on top.
7. Serve
- Sprinkle with freshly chopped parsley for a bright touch.
- Serve hot, straight from the dish, with pickled red cabbage, peas, or crusty bread on the side.
