• 4servings
  • 140minutes
  • 619calories

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Nutrition Info . . .

VitaminsA, B9, C
MineralsPotassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 450g lean boneless lamb (such as leg), trimmed of excess fat

  2. 1 tbsp vegetable oil

  3. 750g floury potatoes (such as King Edwards), peeled

  4. 350g turnips or swede, peeled

  5. 2 large leeks, trimmed

  6. 2 tsp chopped fresh thyme or 1/2 tsp dried

  7. 2 tbsp chopped fresh parsley

  8. 1 bay leaf

  9. 900ml lamb or vegetable stock, hot

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 150°C/gas 2. Cut the lamb into 3cm chunks. Heat the oil in a large flameproof casserole, with a capacity of at least 2 litres, over a moderate heat. Fry the lamb in batches until it is browned on all sides. Remove using a draining spoon and set aside.

  2. Cut the potatoes, turnips and leeks into slices about 4mm thick. Place a generous layer of potato slices over the base of the casserole, then top with a layer of turnip slices, followed by half the leeks. Lightly season between the layers with a little salt and freshly ground black pepper and scatter with the thyme and half the parsley.

  3. Place the lamb on top of the leeks, tucking in the bay leaf. Top with the remaining leeks, followed by the rest of the turnip slices. Finish with the remaining potato slices, arranging them so that they overlap slightly.

  4. Pour over the stock – don't worry if it doesn't completely cover the vegetables as they will cook in the steam. Cover with a tight-fitting lid and bake for 2 hours or until the meat and vegetables are tender and cooked. Just before serving, sprinkle the top with the remaining chopped parsley.


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