Name: Slow-cooked Vegetable and Lamb Casserole
Prep time: 25 min
Cook time: 3 h
Ingredients: ¼ cup plain flour; 1 kg lean boneless diced lamb; 2 tbsp olive oil; 2 red onions, roughly chopped; 2 garlic cloves, finely chopped; 3 carrots, cut into 2cm pieces; 2 celery sticks, thinly sliced; 1 tbsp 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

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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
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
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

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
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
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

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
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
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

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