Lamb casserole with a hash brown top

Lamb casserole with a hash brown top

Give the oven a break and enjoy a rich lamb casserole with crispy hash browns on top. Perfect for warming you this winter without the effort. Serve with a salad or steamed greens.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Fry 6 halved shallots with 1 tbsp of olive oil in a deep-frying pan or casserole until browned.
  2. Step 2

    Tip in 800-900g of diced lamb neck fillet and brown well all over for 5 mins.
  3. Step 3

    Add 2 carrots, cut into chunks, a sprig of thyme and a bay leaf, and pour in 750ml of lamb or chicken stock.
  4. Step 4

    Put on a lid and simmer for 1 hr 30 mins until the lamb is tender. If the lamb is not in a casserole dish, transfer it to an oven-safe pan.
  5. Step 5

    Fry one side of 8-10 hash browns in a non-stick pan for 5 mins until they brown – you want enough to cover the top of the casserole.
  6. Step 6

    Lift onto a board and squash them flat with a fish slice, then lift, cooked-side down, onto the casserole.
  7. Step 7

    Transfer to a hot grill and cook for 2-3 mins until the top is browned and crunchy. Serve with some steamed greens or a salad.