Recipe by Sarah
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.
Top Review by Evie*
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.
- 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
Directions See How It's Made
- 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.