Step 1

Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.

Step 2

Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.

Step 3

Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.

Step 4

Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.

Step 5

Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.

Step 6

For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!