Ingredients

• 2 large red onions
• chopped
• 3 medium carrots
• chopped
• 1 turnip
• chopped
• 900g/2lb best end of neck of lamb chops
• or cubed leg of lamb
• 1 bay leaf
• salt and freshly ground black pepper
• 8 x 2.5cm/1in thick slices black pudding
• 900g/2lb potatoes
• sliced into 5mm/¼in thick slices
• 570ml/1 pint hot lamb stock
• 55g/2oz butter
• melted

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the red onions
• carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper.
• Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices
• overlapping the slices to completely cover the lamb
• vegetables and black pudding.
• Add the hot stock to the casserole and brush the potatoes with melted butter.
• Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes
• until the potatoes are crisp and golden-brown.
• Take the casserole dish to the table and serve.