• 880g Diced Leg of Lamb
  • Salt and Pepper
  • Oil
  • 15g Flour
  • 500ml Brown Stock (beef or lamb)
  • 1 Bay Leaf
  • 2 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 400g Onions (thinly sliced)
  • 200g Carrots (thinly sliced)
  • 100g/ Leek (white part, thinly sliced)
  • 2 Tomatoes (remove skin & seeds and chop)
  • 3 large Potatoes (peeled & evenly sliced)
  • 25g Butter (melted)
  • Chopped Parsley to garnish


Preheat the oven to 210ºC/450ºF/Gas7, lightly season the Lamb with salt and pepper. Heat some oil in a casserole dish and brown the Lamb, pour off any excess oil and dust with a light covering of flour. Place the casserole in the oven and cook, uncovered, for 10 minutes.

Bring the stock to the boil, remove the casserole and pour the stock over it, reduce the oven temperature to 150ºC/300ºF/Gas1. To the casserole add the bay leaf, thyme and rosemary then layer the onion, carrot, leek , tomatoes and finish with the potatoes on top.

Brush the potatoes with melted butter and season, bring the casserole to the boil on the hob then cover with the lid and place in the oven for 1½ hours or until the potatoes are cooked. When cooked, remove from the oven and again brush the potatoes with butter placing the dish under a preheated grill to brown, sprinkle with the parsley to serve.

Serve with mixed baby vegetables.