INGREDIENTS
6 Golden Kings Potatoes
800g shoulder of lamb (trimmed of fat)
2 tbsps plain flour
1 large onion
2 carrots
1 dried bay leaf
300ml beef stock
1 tbsp red currant jelly or cranberry sauce
Salt and black pepper to season
Sprig of fresh thyme to garnish
METHOD
1. Cut the lamb into chunks, place in the slow cooker and then sprinkle over the flour.
2. Slice the onions and cut the carrots into chunks then add these to the pot.
3. Add the bay leaf, red currant jelly, stock and seasoning, then stir all together.
4. Peel and slice the potatoes (thick slices are good here for absorbing all the delicious juices) then layer on top of the lamb mixture.
5. Cover with the lid and cook on high for 4-5 hours with the option to finish off in the oven so that the potatoes crisp up on the edges.
To see the end result, watch here