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By Chef Brian Mc Dermott听听

This dish is so simple to make and it's a real winner. My one-pot comfort style of food that appeals to the whole family. It鈥檚 healthy and nutritious. Give it a go and this recipe will become a firm favourite in your house I promise.

听听

Ingredients 听Serves 6

600g Diced Lamb

2 Small Onions Diced

2 Sticks Celery thinly sliced

1 Carrots Diced

1 Parsnips Diced

3 Cloves Garlic

2 Bay Leaves

2 Sprigs Fresh Thyme

75g Barley

4 Medium Potatoes

Fresh Ground Pepper

1 Table Spoon Rapeseed Oil

500ml Vegetable Stock

Fresh Parsley

听

Method

Preheat Oven 170听掳C听

Cook the barley in boiling water for approx. 25 minutes. Drain and leave aside.

Heat a casserole dish, add the oil and lightly colour the diced lamb. Add the garlic, onion, bay leaf and thyme then sweat for minutes on lower heat.

Season with pepper and add the carrots, parsnips and celery and continue to cook for further minutes. Add the cooked barley followed by the warm stock.

Cover with a lid听 & simmer for approx. 40 minutes or until lamb is tender.听

While lamb is cooking peel and thinly slice the potatoes.听 Pan fry potatoes in rapeseed oil turning all the time. Season with pepper and fresh thyme.

Arrange slices of potatoes on top of lamb and place in oven for 15 minutes.听

Brian鈥檚 Top Tip:

Make using leftover cooked lamb from your Sunday roast or try replacing lamb with beef and add some Guinness