I know it’s technically summer over here in Australia but the days and nights have certainly not been hot. I wanted to cook something a bit more substantial for our tea on Saturday night and came upon this delightful casserole. It’s not made with many ingredients either. Forgive the lack of pictures as yet again, I forgot to take photos till half way through making it.
50gm butter, plus extra to grease
2 leeks, white part only,thinly sliced
1 onion, thinly sliced
1 tablespoon olive oil
1kg lamb leg or shoulder, diced
2 garlic cloves, crushed
Salt and pepper
800gm waxy potatoes,peeled and thinly sliced
300ml lamb,chicken or beef stock
1 teaspoon fresh thyme, chopped
3 tablespoon flat leaf parsley,chopped (optional)
Preheat the oven to 170C and grease an ovenproof casserole dish. Place the butter in a large frypan over heat and add the leak and onion. Cook for 5 minutes or until softened, then transfer to a plate and set aside.
Add oil to the pan and increase heat to high. When hot, add the lamb in batches and brown. Add the garlic whilst browning the lamb also.
Place half the potato slices overlapping on the base of the greased casserole dish. Layer the meat over the top and season well with salt and pepper. Next place the leek and onion mixture over the top and press down well with the back of a spoon to flatten. Top with the other half of the potatoes, overlapping them.
Pour over the stock and sprinkle on the thyme.
Cover with a lid or foil and bake for two hours in the pre heated oven. Take out of oven, remove the lid or foil and brush the potatoes with the cream. Pop back in oven for another 30 minutes or until potatoes are golden. Serve direct from dish sprinkled with parsley.
This lovely casserole reheats well and tastes even better the next day.