What you’ll need
- 900g of lamb, trimmed of any excess fat and chopped into large pieces
- 350g onions, roughly chopped
- 600ml hot lamb stock
- 1/2 teaspoon Worcestershire Sauce
- 2 sprigs of thyme
- 1 cauliflower, chopped
- 1 tablespoon vegetable oil
- 2 knobs of light butter
- 1 tablespoon olive oil
- 1 bay leaf
The easy bit
- Preheat oven to 160°C.
- Heat the oil in a frying pan until very hot and brown the lamb a few pieces at a time, placing the cooked pieces into a casserole dish.
- Fry the onions adding a knob of butter to the pan for 10 minutes until brown.
- Gradually add the hot stock and Worcestershire Sauce, stirring as you bring to a simmer. Once simmered, pour over the meat in the casserole dish.
- Add the bay leaf and thyme and season with salt and pepper.
- Close the lid then place in the oven for 90 minutes.
- Cut the cauliflower into chunks and place in boiling water for 30 minutes or until they soften.
- Drain and mash adding a knob of butter and a sprinkle of ground black pepper.
- Plate up a scoop of the cauliflower mash in a large bowl and spoon on the casserole and serve.