This is another British classic, a regional stew from Lancashire, in the North West of the England for those who aren’t from these parts. Although using a cheaper cut of meat, neck fillet, the taste is spectacular and it’s slow cooking ensures that the meat is soft and unctuous add in the layers of potato and celeriac it makes a great comfort food after a cold winters day on “t’moors” or anywhere else.
If you can’t get neck fillet, trimmed and cubed lamb rump works just as well.
Serves 4 – Gluten Free
- 650g lamb neck fillet
- 2 tbsp plain flour, seasoned (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
- 3 tbsp oil
- 2 medium to large brown onions, sliced
- 125g chestnut mushrooms roughly sliced
- 3-4 sprigs of thyme
- 500ml hot lamb stock
- 350g celeriac, peeled and thinly sliced
- 300g floury potatoes, like King Eward, scrubbed and thinly sliced
- Preheat the oven 150C/140C fan/Gas Mark 2
- Trim any excess fat from the lamb and cut into cunky bite sized pieces
- Pop the seasoned flour onto a plate and use it to dust the lamb cubes
- Heat a tablespoon of oil in a 2 litre Cast Iron casserole and brown the lamb in batches, don’t crowd the pan as this will cause the lamb to steam rather than fry and it won’t brown, in this case less is more (If you don’t have a flame proof casserole, use a frying pan and stew in a 2 litre oven proof dish). The browned lamb will give the gravy a rich colour and flavour.
- Once browned put the lamb on a plate.
- Add another tablespoon of oil to the pan and fry the onions for 2 minutes or until the start to soften.
- Pop in the remaining oil and add the mushrooms and thyme and fry for a further 5 minutes, when the mushrooms should have softened.
- Put the lamb back into the onion and mushrooms and stir
- Pour over the stock and layer the celeriac, covering the top of the mixture.
- Top with the potato slices creating a nice layered look.
- Cover with a lid or foil and place in the oven for 1 1/2 hours
- Uncover and cook for a further hour or until the potato topping is crispy and golden.
- Leave to rest for 15 mins, this will allow the potato starch to bind the the stew slightly.
Serve with some steamed Chanteney carrot and green beans or tender stemmed broccoli.