Ingredients
leeks
potatoes
turnips
carrots
onions
sweed
new season welsh lamb
butter
vegtable stock
Preparation
Peel and dice all your veg and cook in the stock
Slice half your potatoes
into thin slices and layer the bottom of a heat proof pan
Cover with
a small amount of melted butter and season place
a third of your blanched veg and stock in a layer over the potatoes.
Dice your lamb or cut into stakes and spread a third of this evenly over the veg.
Repeat untill you have 3 layers so on the top layer you are left with sliced potatoes.
Pour a little more butter over the top layer and bake in the oven for 3 hours on a low heat.
Serve with home-made hot bread and butter
Submitted by Kristy Lawrence
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