Scottish stovies with lamb

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  • 2hr20min

About this recipe: This hearty dish of lean lamb layered with delicious root vegetables and baked in a covered casserole is perfect for busy lives. Once assembled, it can simply be left to cook and won't be spoilt if left in the oven a little longer.

Maggie Pannell

Ingredients

Serves: 4 

  • 450g lean boneless lamb (such as leg), trimmed of excess fat
  • 1 tbsp vegetable oil
  • 750g floury potatoes (such as King Edwards), peeled
  • 350g turnips or swede, peeled
  • 2 large leeks, trimmed
  • 2 tsp chopped fresh thyme or ½ tsp dried
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 900ml lamb or vegetable stock, hot

Method

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Preheat the oven to 150°C/gas 2. Cut the lamb into 3cm chunks. Heat the oil in a large flameproof casserole, with a capacity of at least 2 litres, over a moderate heat. Fry the lamb in batches until it is browned on all sides. Remove using a draining spoon and set aside.
  2. Cut the potatoes, turnips and leeks into slices about 4mm thick. Place a generous layer of potato slices over the base of the casserole, then top with a layer of turnip slices, followed by half the leeks. Lightly season between the layers with a little salt and freshly ground black pepper and scatter with the thyme and half the parsley.
  3. Place the lamb on top of the leeks, tucking in the bay leaf. Top with the remaining leeks, followed by the rest of the turnip slices. Finish with the remaining potato slices, arranging them so that they overlap slightly.
  4. Pour over the stock – don't worry if it doesn't completely cover the vegetables as they will cook in the steam. Cover with a tight-fitting lid and bake for 2 hours or until the meat and vegetables are tender and cooked. Just before serving, sprinkle the top with the remaining chopped parsley.

variations

Use sliced carrots or swede instead of the turnip, if preferred.

variations

For a vegetarian dish, use 350g mushrooms and 1 finely chopped fennel bulb and cook them with the rest of the vegetables for about 15 minutes. Omit the meat and use vegetable stock. Add 2 tbsp tomato purée, simmer for 30 minutes, then add 200g shredded spinach and 2 x 400g cans of chickpeas. Stir for 1–2 minutes until the spinach has wilted, then layer with the pasta and bake.

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Reviews (1)

Raven
by
0

Had this for diner last night and it was so scrummy. I altered it a little not as it sounded it needed it but as I bought the ingredients I thought I would need for a casserole before looking for a recipe. SO I also added mushrooms and used sweet potato and carrot as my root veg and used a lamb sauce instead of the stock. I am sure it would work with a range of stacked veg. I cooked mine for 3 hours and the meat ust fell off the bone so she is right you can leave it cooking a little longer and it wont spoil. Thanks for the recipe the leeks worked so well in this. - 17 Oct 2011

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