• Prep Time: 20 min
• Cooking Time: 2 hr
• Total Time: 2 hr 20 min
• Kcal: 490 | Protein: 32g
• Servings: 4
Ingredients:
• 600g lamb shoulder, diced
• 2 onions
• 2 carrots
• 600g potatoes, sliced
• 500ml lamb or beef stock
• Butter, thyme, salt, pepper
Instructions:
1. Brown lamb in butter. Remove and set aside.
2. Sauté onions and carrots, then return lamb to pot.
3. Layer meat and veg in a dish with sliced potatoes on top.
4. Pour over stock, dot potatoes with butter.
5. Bake at 170°C for 2 hrs, uncovered last 30 min for crisp top.
