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.
- Serves: 4 persons
- 6halved shallots
- 1tbsp olive oil
- 800g lamb neck fillet
- fresh thyme
- bay leaf
- 750ml chicken or lamb stock
- 8-10 hash browns
Step 1Fry 6 halved shallots with 1 tbsp of olive oil in a deep-frying pan or casserole until browned.
Step 2Tip in 800-900g of diced lamb neck fillet and brown well all over for 5 mins.
Step 3Add 2 carrots, cut into chunks, a sprig of thyme and a bay leaf, and pour in 750ml of lamb or chicken stock.
Step 4Put 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.
Step 5Fry 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.
Step 6Lift onto a board and squash them flat with a fish slice, then lift, cooked-side down, onto the casserole.
Step 7Transfer 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.