2 lbs Stewing Lamb cut into one inch pieces
1 lb. Turnips, peeled and cut into half inch pieces
1 lb. Parsnips, peeled and cut into half inch pieces
½ lb. Carrots, peeled and cut into half inch pieces
1 lb. Potatoes, peeled and sliced
1 large Yellow onion, diced
2 pints Vegetable stock.
1 Bay leaf
1 tablespoon Worcestershire sauce
1 tablespoon flour.
1 teaspoon Seasoned salt
2 tablespoons vegetable oil
Salt and pepper to taste
In a large casserole dish heat one tablespoon of the vegetable oil and cook the onion until it is translucent and soft. Then remove it from the dish and set it aside.
Turn the heat up and add the remaining tablespoon of oil to the dish and add the lamb, six to nine pieces at a time making sure you get the outside of them nice and brown. Remove these and set to one side and keep going until you have browned all the lamb.
Turn the heat down to low and add back the onions and lamb and also the turnips, parsnips and carrots.and give it a good stir round.
Next add the vegetable stock, flour, Worcestershire sauce, Bay leaf, seasoned salt, salt and pepper and again give it a good stir round. the liquid should just cover the contents of the dish at this stage.
Bring the contents back to the boil and then turn the heat off.
Now spread the potatoes around the top overlapping them slightly so they completely cover the rest of the contents.
Place the lid on the casserole and put into the oven at 350°F and cook for 1½ hours. Then remove the lid from the casserole, spray the potatoes with olive oil spray and cook for a further 30 minutes, by which time the potatoes will have begun to turn brown. If you want them a little more brown then just broil them for a further 5 minutes or so.
Serve direct onto hot plates – it’s a complete meal.