Lamb and Vegetable Casserole (Slow-Cooker)

This slow-cooked lamb casserole with a potato topping makes an easy, warming winter dinner.

¼ cup all-purpose flour, unbleached
lean lamb, boneless, diced (1 kg)
2 Tbsp. extra-virgin olive oil
2 red onions, roughly chopped
2 cloves garlic, finely chopped
3 carrots, cut into 2 cm pieces
2 ribs celery, thinly sliced
1 Tbsp. Worcestershire sauce
4 sprigs thyme
⅔ cup chicken stock
1 can chopped tomatoes (400 g)
brushed potatoes, peeled and thinly sliced (600 g)
olive oil cooking spray

To Serve:
fresh thyme leaves
crusty bread

Preheat oven to 320°F (160°C/140°C fan, Gas Mark 2).

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 (~ 6 cm 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 400°F (200°C/180°C fan, Gas Mark 6) and bake for 10-15 minutes until potatoes are golden and crisp on the edges. Sprinkle with thyme and serve with crusty bread

Makes 6 servings.