Prep 25 mins
Cook 2 hrs
This dish is hearty and perfect for warming up on a chilly winter evening. An added plus is that this smells incredible while baking!
- 1 tablespoon vegetable oil
- 2 lbs boneless lean lamb, cubed
- 1 large onion, chopped
- 1⁄4 cup all-purpose flour
- 5 cups chicken broth
- 2 large carrots, sliced
- 2 large leeks, cut into 2-inch pieces
- 2 tablespoons minced fresh parsley, divided
- 1 bay leaf
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 3 large potatoes, peeled and sliced
- 1⁄4 cup butter or 1⁄4 cup margarine
- In a large Dutch oven, heat oil.
- Brown lamb and onion.
- Stir in flour; mix well.
- Gradually add broth.
- Bring to a boil, stirring to remove browned bits from pan.
- Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
- Spoon into a greased 3-quart baking dish.
- Cover with potatoes and dot with butter.
- Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
- Discard bay leaf.
- Garnish with remaining parsley.
I wish I could give this more than five stars. I had lots of left over roast lamb and this was a great way of creating another meal with it. The herbs and vegetables made a magical combination and the potato topping was delicious. Do try this recipe as it's a winner.
Made this and took it to my sister's for supper tonight. The car smelled heavenly all the way over. Second helpings were had all around. Excellent casserole, will definitely make again!
Now THIS is comfort food, actually it's much more than that too. Wonderful herby flavours and the crunchy potato topping is perfect. I only used one leek and the quantity of lamb I had was 700 grams, so I used less water (2 cups was perfect) Thanks for posting.