This delicious pot of comfort is packed with vegetables, herbs and tasty lamb, it’s just what the doctor ordered for simple suppers or a nourishing lunch.
- 50g butter
- 2 tbsp of rapeseed oil
- 2 onions, peeled and cut into wedges
- 2 cloves of garlic
- 2 leeks
- 4 carrots
- 2 tbsp of flour
- 1 tsp of Worcestershire sauce
- Shoulder of British lamb, whole or boned and cut into chunks
- 1 bay leaf
- 300ml of vegetable stock (1 veg stock cube made up with water)
- Half a butternut squash, peeled and chopped into chunks
- Salt and pepper
- Sprigs of thyme
- Sprig of rosemary
- Fresh mint and lavender
- 4 large potatoes, peeled and thinly sliced into discs
- Preheat the oven to 180 degrees.
- Put the oil into a cast iron casserole or thick bottomed pan and sear the meat with the onions and leeks, then cook until the onions and leeks have softened and the meat has browned.
- Add the crushed garlic and cook for a few more minutes.
- Add the carrots and butternut squash, cover with the stock and add the Worcestershire sauce, then season well with salt and pepper.
- At this point, if you are not using an ovenproof dish or pan, move the meat and vegetable mixture into the dish you will be baking it in.
- Add the herbs and then spread the thinly sliced potatoes over the meat mixture, brush the top with butter and then cover with a lid or foil.
- Put into the preheated oven and bake for about two hours.
- Take off the foil or lid and turn the oven up to 190 degrees and cook for a further 10 minutes or until the potatoes are golden and crispy on top.