Lamb Potato Casserole

Ingredients

• 500 g lamb meat
• 1 onion
• 2 carrots
• 200 g knollensellerie (1 piece)
• 1 stalk leek
• 600 g Potatoes
• 5 g Butter (1 tsp)
• dried Marjoram
• Sea salt
• Pepper
• 750 ml beef broth

Instructions

1. 1.

   Rinse the meat under cold water, pat dry and cut into small cubes. Peel and finely dice the onion.

2. 2.

   Peel the carrots and slice them. Peel and cube the knollensellerie. Wash, trim and cut the leek into rings. Peel the potatoes and shave them into thin slices.

3. 3.

   Grease a covered baking dish with butter and spread half of the potato slices inside. Season with marjoram, salt and pepper, then layer the vegetables and meat on top and finish with the remaining potato slices.

4. 4.

   Season again with salt and pepper, pour in the broth, cover with the lid and bake the casserole in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 1 hour. Remove the lid and bake for another 20–30 minutes.