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.
Preparation Time20 min
Cooking Time1 hr
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureMeaty, Rich, Savory
Type of DishCasserole
- 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
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.
Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.
For Beef and Potato Stew, substitute boneless beef chuck for the lamb.
Prepare ahead: The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat thoroughly in the oven before serving.
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2008 Dorling Kindersley