Make this effortless lamb casserole, then check out our hot smoked salmon, gnocchi and spinach bake, spatchcock chicken traybake and more effortless entertaining recipes.

If you prefer, you can brown this in the oven and leave it to stay warm while you serve your starter.


  • 6 halved shallots
  • 1 tbsp olive oil
  • 800g lamb neck fillet
  • 2 carrots
  • fresh thyme
  • bay leaf
  • 750ml chicken or lamb stock
  • 8-10 hash browns


  • STEP 1

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

  • STEP 2

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

  • STEP 3

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

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

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

  • STEP 7

    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.

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Lulu GrimesManaging editor

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