• Serves: 8
• Cooks in: 2.5 hours

The perfect Sunday meal after an autumnal walk.

You will need

Large ovenproof cast iron (ideally) pan – it will all happen in one pan so it needs to be big

Preparation

This will take 40 minutes

• Slice the two of the onions, add to a pan with 25g butter and season, cook slowly for 30 minutes until soft.
• Peel and roughly 1cm dice the carrot, celery, leek and the final onion.
• Peel and slice the potatoes 2mm thick.
• Boil the stock.
• Preheat the oven to 165c

To cook

• Heat the large pan, season the lamb fillet pieces and using olive oil seal them off with colour on all sides.  Remove from the pan and reserve.
• Add a dash more oil and add the onions, celery, leek, carrots and rosemary, season well with salt and pepper and allow to cook slowly.
• After 10 minutes, remove from the heat and remove the vegetables from the pan.
• Now using the same pan, build in this order:
• Add the first two onions cooked in butter to the base of the pan and place the lamb on top.  Now place the sweated vegetables over and press down.
• Now using the sliced potatoes, overlap them around the pan until three layers have been achieved.  The last layer should be nice and tidy.
• Ladle in the hot stock until you can just see it.
• Season, add a knob of butter and the fresh thyme leaves and place into the oven for 2 hours and 20 minutes.  Remove from the oven once cooked and allow to relax for 10 minutes.

Serve and enjoy!