Spring may have sprung, but it's still freezing in Melbourne! I think this is essentially a Lancashire Hotpot, and very tasty.
50g dairy-free margarine, plus extra to grease
2 leeks, white part only, thinly sliced
1 onion, thinly sliced
1 tbs olive oil
1kg diced lamb leg or shoulder
2 garlic cloves, crushed
2 tbs pearl barley
800g waxy potatoes (such as kipflers), peeled, thinly sliced
300ml lamb, chicken or beef stock
1 tsp chopped fresh thyme
a few tablespoons of olive oil or melted margarine
3 tbs chopped flat-leaf parsley
Preheat oven to 170 C. Grease an ovenproof casserole dish.
Place half the margarine in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.
Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with olive oil or melted margarine. Return to oven, uncovered, for 30 minutes or until potatoes are golden.
Serve from dish, sprinkled with parsley.
Hay, the cake is so cute
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