Ingredients
1tbsp olive oil
1tbsp olive oil
800g (1lb 10oz) lamb neck fillet, cut into
5cm (2in) pieces
1 onion, finely diced
2 carrots, finely diced
4 celery sticks, finely diced
2 leeks, thinly sliced
2tbsp plain flourfreshly ground black pepper
1tbsp Worcestershire sauce800g (1lb 10oz) potatoes, unpeeled
method
Heat olive oil in a large flameproof casserole dish, add lamb and brown all over. Transfer to a plate.
Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.
Remove casserole from the heat, add meat, sprinkle in flour and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.
Preheat oven to Gas 4, 180°C, 350°F.
Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.
Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables.
Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides.
Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.
Remove casserole from the heat, add meat, sprinkle in flour and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.
Preheat oven to Gas 4, 180°C, 350°F.
Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.
Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables.
Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides.
No comments:
Post a Comment