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Made with lamb, thyme, carrots, potatoes and puff pastry, this recipe is a must try in winter.


  • 1 tbsp veg oil

  • 1 kg neck of lamb on the bone

  • 2 large carrots – peeled and cut into chunks

  • 2 onions - sliced

  • 500g potatoes – peeled and cut into large chunks

  • 1 litre beef stock

  • 1 bay leaf

  • Small bunch thyme

  • 400g Puff Pastry


  • 1.

    Heat the oil in a casserole dish. Brown the lamb on all side. Once browned remove from the pan and leave to one side.

  • 2.

    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.

  • 3.

    Taste the liquid in the pan and season with salt and pepper if required.

  • 4.

    Pre heat the oven to 200c gas 6

  • 5.

    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.

  • 6.

    Bake in a hot oven for 20 – 25 minutes until golden brown.

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