Serves / Makes

Cooking Time:

> 90 min

Cooking Style:



30 ml oil
30 ml butter
1.2 kg boneless stewing lamb, cubed
2 onions, chopped
4 large carrots, diced
2 sprigs thyme
1 sprig rosemary
30 ml cake flour
500 ml lamb stock
250 ml LANCEWOOD® Buttermilk
Salt & freshly ground black pepper to taste
3 medium potatoes, coarsely grated
30 ml oil
250 ml LANCEWOOD® Cheddar, grated
Salt & freshly ground black pepper to taste
A few sprigs of thyme


Heat the oil and butter in a casserole and brown the meat in batches. Remove with a slotted spoon and set aside.

Add a bit more oil to the casserole if necessary and brown the onions. Add the carrots, thyme and rosemary. Return the meat to the casserole.

Sprinkle the flour over and add the stock and buttermilk. Simmer over low heat for 1 ½ – 2 hours or until the meat is soft and the sauce thickens. Season to taste.

Spoon into an ovenproof dish or if the casserole is suitable for oven use, leave it in the casserole.

Preheat the oven to 180°C. Toss the grated potatoes, oil, cheese and seasoning together. Arrange over the lamb and "fluff" up the potatoes. Sprinkle a few sprigs of thyme on top.

Bake for 30 – 45 minutes until the potatoes are crispy and golden. “Fluff” up potatoes during baking if necessary and to ensure extra crispy bits are formed.

Serve with buttery peas and crusty white bread.

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