A multi layered pie of meat and potato from Nigel Slater- best made with meat on the bone.
Ingredients
- 1.6 kg lamb belly bone in
- a little oil a little
- 4 banana shallots
- 6 sprigs rosemary
- 12 sprigs thyme
- 1.5 litre chicken stock
- 1 kg potatoes
Servings:
Instructions
- Set the oven at 180C/gas mark 4. In a very large pot, sizzle the lamb in a little oil over a moderate to high heat, until the surface is golden. Turn over and brown the other side then remove from the pan.
- Peel the shallots, cut into 1 cm thick slices, then let them cook for 10 minutes in the lamb pot, adding a little more oil if necessary, until they are light gold and translucent.
- Return the lamb to the pan, add the rosemary and thyme, a seasoning of black pepper and the stock, then bring to the boil. Cover the pan with a lid and place in the oven, leaving it to bake for 90 minutes, until the lamb is tender.
- Scrub the potatoes and cut into ½cm slices. Remove the pot from the oven then take out the lamb and place it on a chopping board, preserving the stock.
- Tweak the bones from the meat – they should slide out effortlessly – then cut the meat and fat into pieces. Mix the meat with the shallots from the cooking liquor. Turn the oven heat up to 200C/gas mark 6.
- Place a layer of potatoes on the bottom of a large baking dish, then spread a layer of the lamb and shallots over them, followed by a layer of potatoes. Continue layering potatoes and meat, seasoning with salt and pepper as you go, finishing with a layer of potatoes.
- Pour the stock over the potatoes, letting it run down through the layers. Bake for an hour to 90 minutes, until the potatoes are golden and totally tender.
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