Lamb casserole with a hash brown top

Fry 6 halved shallots with 1 tbsp of olive oil in a deep-frying pan or casserole until browned.

Tip in 800-900g of diced lamb neck fillet and brown well all over for 5 mins.

Add 2 carrots, cut into chunks, a sprig of thyme and a bay leaf, and pour in 750ml of lamb or chicken stock.

Put on a lid and simmer for 1 hr 30 mins until the lamb is tender. If the lamb is not in a casserole dish, transfer it to an oven-safe pan.

Fry one side of 8-10 hash browns in a non-stick pan for 5 mins until they brown – you want enough to cover the top of the casserole.

Lift onto a board and squash them flat with a fish slice, then lift, cooked-side down, onto the casserole.

Transfer to a hot grill and cook for 2-3 mins until the top is browned and crunchy. Serve with some steamed greens or a salad.