Slow-cooked vegetable & lamb casserole

Prep 25 mins | Cook 3 hrs | Serves 6

¼ cup plain flour
1 kg lean boneless diced lamb
2 tbs olive oil
2 red onions, roughly chopped
2 garlic cloves, finely chopped
3 carrots, cut into 2cm pieces
2 celery sticks, thinly sliced
1 tbs Worcestershire sauce
4 sprigs thyme
⅔ cup chicken stock
400g can chopped tomatoes
600g brushed potatoes, peeled and thinly sliced
Olive oil cooking spray
Thyme leaves and crusty bread, to serve

Step 1 Preheat oven to 160°C/140°C fan-forced. Place flour and lamb into a plastic bag and toss to coat. Shake off excess flour. Heat oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning often, until evenly browned. Transfer to a plate.

Step 2 Add onions and garlic to pan and cook, stirring often, for 3 minutes. Add carrots, celery, Worcestershire sauce, thyme, stock, tomatoes and lamb. Stir to combine and cook over medium heat until hot. Season with salt and pepper to taste. Transfer mixture into a 10-cup (about 6cm deep) ovenproof casserole dish. Cover with foil and bake for 1¼- 1½ hours or until hot and bubbling.

Step 3 Carefully remove casserole from oven. Arrange potatoes, overlapping slightly, on top. Spray potatoes liberally with oil. Bake for 1 hour or until potatoes are tender. Increase oven temperature to 200°C/180°C fan-forced and bake for 10-15 minutes until potatoes are golden and crisp on the edges. Sprinkle with thyme and serve with crusty bread.

Good for you ... Potatoes

A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.

A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.

Provides potassium which may help balance sodium from salty foods.