Ingredients.

Leftover Roast Lamb
1 cup of leftover Gravy
3 or 4 onions.
3 or 4 potatoes.
375ml Chicken stock.
2 tbs plain flour
3 tbs Worcestershire Sauce
Rosemary
Thyme
Salt and Pepper
3 tbs Butter.

Method.

Slice the lamb and place in the bottom of a heavy Casserole dish

Brown the onions in 2 tbs of butter, then add gravy, stock, flour, Worcestshire sauce and herbs.

Bring to the boil and simmer till thickened.

Pour over the meat, and then top with sliced potatoes.

Top with remaining knobs of butter, and sprinkle with salt and pepper.

Cover and place in oven on 140 degrees C for 1 and ½ hours.

Remove the cover, increase temp to 190 degrees and cook for a further 30 mins.

Serve with steamed broccoli, carrots and peas and some crusty bread to soak up the sauce.