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Ingredients
Method
- 50g butter
- 2 leeks, white part only, sliced
- 1 sliced onion
- 1 tbsp olive oil
- 1 kg lamb shoulder, diced
- 2 crushed garlic cloves
- 2 tbsp pearl barley
- 800g waxy potatoes, thinly sliced
- 300ml lamb stock
- 1 tsp chopped thyme
- 5 tbsp thick cream
- 3 tbsp chopped parsley
- Preheat the oven to 170C and grease a casserole dish. Pop half the butter in a pan and cook the leeks and onion for 5 mins to soften. Transfer to a plate. Add the oil to the pan and brown the lamb all over, then transfer to a separate plate. Add the barley and garlic to the pan, season well, cook for a minute or so and then return the lamb to the pan. Stir to combine.
- Place half the sliced potatoes in the base of the casserole. Layer the meat on top, followed by the leek and onion mixture. Flatten the contents a little with the back of a wooden spoon, then overlap the rest of the sliced potatoes on top.
- Pour in the stock, sprinkle with thyme, then place the lid on the casserole and bake in the oven for about 2 hours. Brush the potatoes with the cream, then return to the oven without the lid for 30 mins more. Serve straight from the dish sprinkled with parsley, and enjoy.
6 hrs
2 serving
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