Prep 30 mins
Cook 3 hrs
This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.
- 1 kg lamb, diced
- 700 g onions, thinly sliced
- 1 kg potato, peeled and thinly sliced
- 25 g plain flour
- 40 g butter
- 150 ml chicken stock
- 3 teaspoons sea salt
- cracked black pepper
- Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
- Place lamb in the base of an oven proof casserole dish.
- Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
- Spread onions on top of lamb in casserole dish.
- Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
- Place potato slices evenly on the top of the onions.
- Carefully pour over chicken stock.
- Cover and cook in pre-heated oven for 30 minutes at 200c.
- Turn heat down to 150c and cook for 2 hours.
- Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.
This is definitely comfort food! I made this over the weekend and I couldnt have chosen a better meal for us, while I was out getting the lamb pieces it started snowing and all the way home I was envisioning the smell this would make while cooking and how delicious it would be to eat. It was perfect, thanks for a great recipe.
Yum Sarah! This is fabulous. Mummamills recommended we try this recipe and I'm so glad we did as it's wonderful. Both my girls devoured their dinner tonight. Easy to put together and the smell while cooking is awesome. Thanks for this one, it's a real keeper for me.
Mummamills cooked this for us tonight. It was delicious comfort food which cooked away happily while we enjoyed a few glasses of wine. We were amazed that such simple ingredients could deliver so much taste!