800g waxy potatoes (such as kipflers), peeled, thinly sliced
300ml lamb, chicken or beef stock
1 tsp chopped fresh thyme
5tbs (100ml) thick cream
3 tbs chopped flat-leaf parsley
Preparation:
Preheat the oven to 170°C. Grease an ovenproof casserole dish.
Place half the butter in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.
Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with cream. Return to oven, uncovered, for 30 minutes or until potatoes are golden.
