Made with lamb, thyme, carrots, potatoes and puff pastry, this recipe is a must try in winter.
Heat the oil in a casserole dish. Brown the lamb on all side. Once browned remove from the pan and leave to one side.
Gently cook the onion until soft. Return the lamb to the pan and add all the remaining ingredients. Bring to the boil then reduce the heat to a simmer, place on the lid and cook for 2 hours or until the lamb is starting to fall off the bone. If the liquid reduces too much during cooking top up with water.
Taste the liquid in the pan and season with salt and pepper if required.
Pre heat the oven to 200c gas 6
Roll out the pastry slightly larger than the pan. Place a line of pastry around the rim of the casserole dish. Brush with egg and stick the pastry lid on top, pressing the edges to seal.
Bake in a hot oven for 20 – 25 minutes until golden brown.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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