Ingredients
- 1 tbs oil
- 800g lean lamb shoulder, cut in 3cm peices
- 2 onions, chopped
- 3 carrots, chopped
- 1 red capsicum, chopped
- 200g button mushrooms, halved or quartered
- 1 tbs finely chopped fresh thyme
- 1 tbs flour
- 1 tbs woecestershire sauce
- 2 cups salt-reduced beef stock
- 2 bay leaves
- 500g desiree potatoes, peeled, thinly sliced
- Oil spray
Method
- Oven at 180C
- Oil in a large saucepan over medium high heat
- Brown lamb in batches
- Add remianing oil to pan and heat over medium heat
- Cook onions, carrots, capsicum, mushrooms and thyme for 5-7mins until softened
- Aff flour to coat
- add worcestershire sauce and stock slowly
- Bring to boil
- Add bay leave and lamb - stir to combine
- Transfer lamb mixture to casserole dish with lid
- Arrange potatoe slices on top
- Cover and transfer to oven - cook for 1 1/4 hours
- Increase oven to 220c - spray oil on top and season with pepper
- Cook uncovered for 10-15mins until golden
