Lamb Family friendly Main

Lamb and potato casserole

Name: Lamb and potato casserole
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 6
Ingredients: 50g butter, plus extra to grease; 2 leeks, white part only, thinly sliced; 1 onion, thinly sliced; 1 tablespoon olive oil; 1kg diced lamb leg or shoulder; 2 garlic cloves, crushed; 2 tablespoons pearl barley; 800g waxy potatoes (such as kipflers), peeled, thinly sliced; 300ml lamb, chicken or beef stock; 1 teaspoon chopped fresh thyme; 5 tablespoons (100ml) thick cream; 3 tablespoons chopped flat-leaf parsley

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15m

2h 45m

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Succulent lamb, pearl barley and a leek-flavoured filling are the secrets inside this perfect golden pie.

50g butter, plus extra to grease
2 leeks, white part only, thinly sliced
1 onion, thinly sliced
1 tablespoon olive oil
1kg diced lamb leg or shoulder
2 garlic cloves, crushed
2 tablespoons pearl barley
800g waxy potatoes (such as kipflers), peeled, thinly sliced
300ml lamb, chicken or beef stock
1 teaspoon chopped fresh thyme
5 tablespoons (100ml) thick cream
3 tablespoons chopped flat-leaf parsley

Method

1.

Preheat the oven to 170°C. Grease an ovenproof casserole dish.
2.

Place half the butter in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.
3.

Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with cream. Return to oven, uncovered, for 30 minutes or until potatoes are golden.
4.

Serve from dish, sprinkled with parsley.