Ingredients
- 900g PGI Welsh Lamb shoulder or neck, cubed
- Salt and pepper (to season)
- 2 tbsp vegetable oil (to brown lamb)
- 2 tbsp butter
- 2 onions, diced
- 2 leeks, white parts only, finely diced
- 2 tbsp plain flour
- 1 tsp salt
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- ½ tbsp cranberry sauce or seedless raspberry jam
- 1 tsp garlic paste or fresh minced garlic
- 480ml lamb stock or chicken stock
- 2 carrots, cut into small cubes
- 2 parsnips, peeled and diced
- 2 bay leaves
- 3 large baking potatoes, sliced thinly (more, if needed)
- 1 tsp fresh thyme
- 1 tbsp melted butter (for brushing)
- Rosemary sprig, to garnish
3+ hours
Cooking Time
20
Prep Time
5+
Serves
Recipe courtesy of Supergolden Bakes
- Start by seasoning your lamb with a few turns of the salt and pepper mill. Heat the oil in a pan and brown the lamb, in batches, over a high heat. Set aside.
- Add the butter to the hot pan and sauté the onions and leeks until softened but not coloured.
- Stir in the flour and a little of the stock to make a gravy, then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce (if using).
- Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
- For a finishing touch, brush the potatoes with a little melted butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!
