Prep time:

Cooking time: 42 minutes

Total time:

Serves: 5

1.5kg lamb neck fillet, cubed

1tbsp olive oil

2 onions chopped

2 carrots peeled and chopped

3 bay leaves

2tbsp worcestershire sauce

100ml red wine (optional)

500ml lamb or veg stock (1½ tbsp plain flour

800g potatoes peeled and sliced as thinly as you can

2tbsp butter melted

Tuck into this winter warmer, even the fussiest eaters in your family will love it.

  1. Soften the onions in a tbsp of oil for 5 minutes before adding the lamb, salt and pepper.
  2. Colour on a high heat for 5-10 minutes before stirring in the flour.
  3. Add the wine followed by the Worcestershire Sauce. Let it bubble for 2 minutes before adding the stock, carrots and bay.
  4. Put in the oven at 130°C, a slow cooker, or Aga simmering oven for 6-8 hours.
  5. Forty-five minutes before you want to eat turn the oven up to 180°C and arrange your sliced potatoes on the top so that they overlap. Brush on the butter and bake for 45 minutes or until the potatoes are crisp on top.

Wine+

Lamb has lovely soft flavours and is not as punchy as beef, so we need a softer wine for this dish. The Rhône Valley in southern France will offer a juicy red with just a hint of spice to go with the herbs in the dish. Côtes-du-Rhône 2016 Léon Perdigal (Majestics £7.99) is packed with delicious red-berry flavours, has a medium body with hints of pepper and herb on the palate. Perfect!

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