Information
Course: main course
Total time: under 2 hours
Skill level: Easy
Cost: Moderate
Yield: Makes 4–6 servings
Notes
There are many versions of this dish, all of which are based on lamb and potatoes. This one is a hearty casserole. Good with a fresh green vegetable, such as kale or broccoli.
Ingredients
- 3 large baking potatoes, peeled and thickly sliced
- 2 lb (900g) boneless lamb shoulder, cut into 1½ in (3.5cm) pieces
- 3 large onions, sliced
- 3 carrots, thickly sliced
- Salt and freshly ground black pepper
- Large sprig of thyme
- 1 bay leaf
- 2½ cups lamb stock or beef stock
Directions
1. Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.
2. Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.
Variation
Beef and Potato Stew
Substitute boneless beef chuck for the lamb.
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.
566 kcal
8 % daily value
73 % daily value
8 % daily value
1527 mg
92 mg
33 g
7 g
6 g
43 g
107 mg
619 mg
12 g
29 g
24 % daily value