Ingredients:
2 pounds of Welsh lamb (shoulder or neck), cubed
2 onions, diced
2 leeks, diced (white parts only)
2 tablespoons each of oil and butter
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh garlic, minced
2 cups stock (chicken or lamb preferred)
2 each of carrots and parsnips, cubed
2 bay leaves
3 potatoes, sliced
1 teaspoon fresh thyme
1 tablespoon butter, melted (for brushing)
A sprig of rosemary for garnish
Optional: 1/2 tablespoon cranberry sauce
Salt and pepper as required
Steps:
Sprinkle salt and pepper on the lamb. In a heated pan with vegetable oil, sear the lamb in batches and then set it aside.
Using the same pan, sauté onions and leeks with butter until they soften.
Incorporate flour, a portion of the stock, Worcestershire sauce, tomato paste, garlic, and cranberry sauce (if you're using it).
Mix lamb, the leftover stock, the sautéed blend, parsnips, carrots, and bay leaves into the slow cooker.
Neatly layer the potato slices on the top. Season them with salt, pepper, and thyme.
Let the mixture cook on high in the slow cooker for about 7-8 hours.
Prior to serving, brush the potato layers with melted butter and broil for 5-7 minutes to get that desirable crispness.
Finish with a rosemary garnish, serve, and let your palate relish the delight!
.jpg)
.jpg)
