Peel and roughly chop the parsnip, onion, leek, swede and carrots and set aside.
Heat the oil in a large, non-stick pan. When hot, add the diced lamb to the pan and sear on all sides. Once the lamb is sealed, add the prepared vegetables to the pan, season with salt and pepper and add enough water to cover all the ingredients.
Bring to the boil then reduce the heat and leave to simmer for 1 hour 40 minutes. Peel and dice the potatoes, add them to the pan and simmer for a further 20 minutes.
Serve with crusty bread.
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