Senior Living News, August 2025

Ingredients:
• 1 tbsp butter
• 1 tbsp vegetable oil
• 500 g (1.1 lbs) lamb not too lean – neck is best, but shoulder works well too, cut into bite-size chunks
• 2 brown onions peeled and sliced thinly
• 1 heaped tbsp plain (all-purpose) flour use gluten-free plain flour if required
• 480 ml (2 cups) hot chicken or vegetable stock water with a couple of stock cubes is fine – or use bouillon for gluten free
• 2 bay leaves
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp Worcestershire sauce (use a gluten free version if required)
• 3 medium-sized carrots peeled and cut into chunks
• 680 g (1.5 lbs) potatoes peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best)
• 1 tbsp melted butter for brushing
• ¼ tsp dried thyme

Directions:
• Preheat the oven to 170C/325F (fan).
• Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
1 tbsp butter,1 tbsp vegetable oil,500 g (1.1 lbs) lamb,2 brown onions
• Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper, and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
1 heaped tbsp plain (all-purpose) flour,480 ml (2 cups) hot chicken or vegetable stock,2 bay leaves,1/2 tsp salt,1/2 tsp ground black pepper,1 tbsp Worcestershire sauce
• After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
3 medium-sized carrots,680 g (1.5 lbs) potatoes
• Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
1 tbsp melted butter for brushing,1/4 tsp dried thyme
• After an hour, turn the oven up to 200C/400F (fan) and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
Then you are done!