Cooked for 7-8 hours in slow cooker then put into oven proof dish and top with sliced potato and cheese. This amount serves 6.
4 Carrots, Sliced
2 Sweet Potatoes, Cubed
1 Onion, Chopped
2 Small Leeks, sliced
2 Sticks of Celery, sliced
2 Veggie Oxo made to 2 pints & Gravy Granules
2 Tbsp Red Lentils
Rosemary, Salt & Pepper
4 Medium Potatoes, sliced
Grated Cheese
Thyme
1. Fry Onion and Leeks till transparent
2. Add Celery, Carrots, Potatoes and fry for a few minutes then place in slow cooker
3. Fry Lamb with Rosemary, Salt & Pepper in 2 batches till browned, add to cooker
4. Deglaze pan with stock and add to slow cooker with lentils, mix well
5. Cook on slow for 7-8 hours till vegetables tender, add gravy thickening for last hour
6. Precook sliced potatoes for 15 minutes
7. Place meat in oven proof dish and top with sliced potato, thyme and grated cheese
8. Cook Gas 5/ Fan 160 for 30 minutes till browned
