Categories: December

Ingredients

• 50g butter, plus extra to grease
• 2 leeks, thinly sliced
• 1 onion, thinly sliced
• 1 tbsp olive oil
• 1kg diced lamb leg or shoulder
• 2 garlic cloves, crushed
• 2 tbsp pearl barley
• 800g waxy potatoes, peeled and thinly sliced
• 300ml lamb, chicken or beef stock
• sprig of fresh thyme, chopped
• 50ml double cream
• 3 tbsp chopped flatleaf parsley, to garnish

Directions

1. eheat the oven to 160˚C/fan 140˚C/gas 3. Grease an ovenproof casserole dish.

2. Put half the butter in a large frying pan over a low heat and cook the leeks and onion for 5 minutes or until softened. Transfer to a plate and set aside.

3. Add the oil to the pan, increase the heat to high. When it is hot, add the lamb and brown in batches, then transfer to a separate plate. Add the garlic and barley to the pan, season and cook for 1 minute, then return the lamb to the pan and stir to combine.

4. Put half the potatoes in the base of the casserole. Layer the meat over the top followed by the leek fixture. Use the back of a spoon to flatten the contents of the casserole, then overlap the remaining potatoes on top. Pour in the stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in the oven for 2 hours. Brush the potatoes with cream. Return to the oven, uncovered, for 30 minutes or until potatoes are golden. Serve from the dish, sprinkled with parsley.

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