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This hearty one-pot lamb dish, served with ready-prepared red cabbage, makes a great Sunday lunch.
This can be prepared the day before and kept chilled. Reheat in a moderate oven until piping hot. For a crisp potato topping, place the casserole under a hot grill for a few minutes before serving.
Try an ale with this classic British dish.
Typical values per serving:
This recipe was first published in April 2007.