250g/8oz of potatoes (pink fur apple) - boiled
1 giant onion (2.7kg/6Ib if possible)
olive oil
2 leeks (or 1 giant leek) - finely chopped
3 cloves of garlic - finely sliced
450g/1Ib of Welsh lamb mince
450g/1lb of parsnips - cubed
450g/1Ib of carrots - cubed
725ml/1½ pint of lamb stock
handful of fresh parsley - finely chopped
handful of fresh sage - finely chopped
handful of fresh basil - finely chopped
handful of fresh coriander - finely chopped
Anglesey sea salt
black pepper

METHOD

In a deep frying pan, fry the leeks and then add the garlic and mince and brown them. Then add the parsnips, carrots, salt and pepper and stock. Simmer for 10 minutes. Then add the fresh herbs to the mixture. Chop off the head of the onion and take out the centre of the onion leaving a 'shell'. Heat a little of the oil in a pan and fry the onions with a pinch of salt and pepper. Lap the foil around the 'shell' and place in a saucepan or baking tray. Start building layers of meat, potatoes and then onions within the 'shell' finishing with a layer of meat. Use the top of the onion as a lid for the 'shell', seal it with foil and roast in the over at a temperature of 160C for 30-40minutes.

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