Directions
- 1Coat the lamb with salt, pepper, and cornflour in a bowl.
- 2Fry the lamb in a pan on medium-high heat with oil for 2-3 minutes to brown, then set aside.
- 3In the same pan, fry onions and carrots for another 2-3 minutes.
- 4Add garlic and tomato puree to the pan with onions and carrots.
- 5Fry for another minute or two, then transfer the lamb, onions, and carrots to the slow cooker pot.
- 6Add mixed herbs, bay leaves, pepper, Worcestershire sauce, mint sauce, and either lamb or chicken stock to the slow cooker.
- 7Give it a stir, cover, and cook on high for 5-6 hours or low for 7-8 hours.
- 8When ready, peel, chop, and parboil potatoes for around 10 minutes.
- 9Transfer the lamb mixture to an ovenproof dish.
- 10Add melted butter, garlic granules, mixed herbs, salt, and pepper to the parboiled potatoes, mixing until fully coated.
- 11Evenly place the potatoes on top of the lamb and place in a preheated oven at 180°C for 40-45 minutes or until the potatoes are golden.
- 12Garnish with mint or parsley.
Ingredients
- 700 g Diced Casserole Lamb
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbsp Cornflour
- 2 Onions
- 2 Large Carrots
- 1 Tbsp Garlic
- 1 Tbsp Tomato Puree
- 1 Tsp Mixed Herbs
- 2 Bay Leaves
- 1 Tsp Pepper
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Mint Sauce
- 300 ml Lamb or Chicken Stock
- 900 g Potatoes
- 25 g Butter (Melted)
- 1 Tsp Garlic Granules
- 1 Tsp Mixed Herbs
- 1 Tsp Salt
- 1 Tsp Pepper
Equipment
BowlPanSlow cooker potOvenproof dishOven
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