Everyone knows and loves this traditional English meal, but few people realise how simple it is to prepare. Because it is such a comforting winter meal it seems as though it should be high in calories, but in actual fact it is very healthy. It is also cheap and will be appreciated by all, even the most fussy of eaters. Bear in mind I am not a Lancashire lass, and so some from that area might say it's not the traditional recipe, it is, however, the one I have always known and loved. The quantities shown in this recipe serve 4 as a main course, there is no need for anything extra to be served with this dish.
- 700g Lamb neck, diced
- 1 Onion, chopped
- 1 clove Garlic, finely chopped
- 2 tsp Mint sauce
- 2 Carrots, sliced
- 2 Leeks, sliced
- 2 sticks Celery, sliced
- 1 tbsp Worcestershire sauce
- Salt and Freshly ground black pepper
- 1 tbsp Gravy Granules
- Flour, to thicken
- 800g Potatoes, thinly sliced
- Fry the lamb in a little oil until it is browned all over.
- Add the vegetables, except the potatoes, and fry for a further 5 minutes.
- Add gravy granules and water (enough to cover the meat and vegetables) and bring to the boil to thicken, add flour if necessary.
- Add mint sauce, worcestershire sauce and salt and pepper, stir well.
- Place the mixture into a casserole dish and layer the potato slices on top.
- Place the casserole dish into an oven at 180 degrees C and cook for 2 hours.