3 lb. stewing lamb
4 yellow onions
1 tsp. thyme
Freshly ground pepper
1 1/2 tbsp. butter, softened
2 tbsp. finely chopped parsley for garnish
6 lg. all-purpose potatoes
2 tbsp. finely chopped parsley
1 tsp. salt
1 1/2 c. chicken broth
1 tbsp. flour

Cut the lamb into slices or cubes. Peel the potatoes and onions and cut them into thin slices or chunks. Chop the parsley and thyme together. Butter a casserole. Arrange a layer of 1/3 of the potatoes on the bottom of the casserole. Cover with a layer of lamb, then a layer of onions. Season with the herbs, salt and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions.

Add the broth. Cover the casserole and cook in a 350 degree oven for 1 1/2 hours until the lamb is tender. Combine the butter and flour in a custard cup and add the paste into the casserole. Continue cooking 5 minutes until the juices are thickened. Garnish with parsley.