This modern take on the traditional Irish recipe uses lean lamb steaks instead of the usual tough, fatty cuts. Use your choice of potatoes and carrots.
- 500 g lean lamb leg steaks boneless, trimmed of fat, cut into 4 pieces
- 500 g carrots thickly sliced
- 1 kg potatoes peeled and thickly sliced
- 1 large onion sliced
- vegetable stock enough to fill casserole
- 2 tbsp parsley chopped
- 1 tbsp snipped fresh chives
- 1 tsp fresh thyme leaves
- to taste black pepper
- Preheat the oven to 160ºC. In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock.
- Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.
- Increase the oven temperature to 200ºC. Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve hot, sprinkled with more thyme and parsley.