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Lamb and potato casserole
Lamb and potato casserole
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Prep Time:
15 minutes
Cook Time:
165 minutes
Total Time:
180 minutes
Golden pie filled with succulent lamb, pearl barley, and leek.
Ingredients:
  • 50g butter, plus extra to grease
  • 2 leeks, white part only, thinly sliced
  • 1 onion, thinly sliced
  • 1kg diced lamb leg or shoulder
  • 2 garlic cloves, crushed
  • 35.20 gm pearl barley
  • 800g waxy potatoes (such as kipflers), peeled, thinly sliced
  • 300ml beef stock (see Notes)
  • 1 tsp chopped fresh thyme
  • 100ml thickened cream
  • 60.00 ml chopped flat-leaf parsley
Instructions:
  • Preheat your oven to 170°C and generously grease an ovenproof casserole dish.
  • Melt half of the butter in a large frypan over low heat. Sauté the leek and onion for 5 minutes until softened. Remove from the pan and set aside on a plate.
  • Heat oil in a pan over high heat. Once hot, brown lamb in batches and set aside. Add garlic and barley to the pan, season, and cook for 1 minute. Return lamb to the pan and mix well. In a casserole dish, layer half of the potatoes at the bottom, then add the meat and leek mixture. Press down with a spoon and layer the remaining potatoes on top. Pour in stock, sprinkle with thyme, cover, and bake for 2 hours. Brush potatoes with cream and bake uncovered for 30 minutes until golden.
  • Garnish dish with a sprinkle of fresh parsley before serving.

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