Slow-Braised Lamb, Parsnip and Ale Hotpot with Herb Crust

Ingredients

• lamb shoulder, diced600 g
• parsnips, peeled and chopped3 medium
• onion, finely chopped1 large
• carrot, diced1 large
• dark ale330 ml
• beef or lamb stock400 ml
• plain flour2 tbsp
• potatoes, thinly sliced500 g
• unsalted butter40 g
• fresh rosemary, chopped1 tbsp
• fresh thyme leaves1 tsp

Method

1. 1Heat the oven to 170°C. Season the lamb well, then brown it in a heavy casserole in batches until deeply coloured; set aside.
2. 2In the same pot, cook the onion and carrot for 6 minutes, stirring up the browned bits from the base.
3. 3Stir in the flour, cook for 1 minute, then add the ale and stock gradually, scraping the pot clean.
4. 4Return the lamb to the casserole with the parsnips, rosemary, and thyme. Cover and simmer gently on the hob or in the oven for 45 minutes.
5. 5Arrange the potato slices over the top in overlapping layers, brush with melted butter, and season lightly with salt and pepper.
6. 6Increase the oven to 200°C and bake uncovered for 30–35 minutes until the potatoes are crisp and the sauce is thick.
7. 7Rest for 10 minutes before serving so the gravy settles under the crust.

Tips

• Brown the lamb properly; it is the main source of the dish’s deep flavour.
• Keep the potato slices very thin so they cook through and crisp evenly.
• If the sauce looks too loose before the topping goes on, simmer it uncovered for a few minutes to reduce.

Nutrition