Lidded casserole recipes?

My mothers Irish stew

Depending on number of people, but usually allow 2 gigot lamb chops (bone in) per person or my preference is for diced lamb pieces and throw a few bones in for flavour.
Onions, chopped carrots, chopped celery (which I hate the texture  but use for flavour so I leave it in long pieces to be removed later), 1 or 2 tablespoon of pearl barley, tablespoon of split red lentils, bouquet garni, and lamb stock (cube in pint of water if you don’t have any premodern) You can put in a potato or 2 quartered which will break down and thicken the soup or mix up a small bit of cornflour in cold water to thicken I prefer the spuds. Ground black pepper and sea salt.

Brown off meat and bones in the pan, if the chops have fat on them use this to render for the fry off fat. Add to slow cooker or casserole dish

Chop onions , carrots and celery and fry off in residual fat from the meat. Add to slow cooker,
Add barley and lentils to slow cooker, add bouquet garni, heat lamb stock and add to slow cooker, add potato quarters , grind black pepper and sea salt stir well put lid on and cook on high for one hour then on low for 3-4 hours. Stir occasionally.

When cooked if you have used the potatoes and they have broken down the soup should be thicken, if not make up some cornflour with cold water then add to the stew turn heat up and stir to thicken takes a few minutes. Serve in a bowl with additional potatoes and a nice piece of crusty bread. Sprinkle with fresh parsley b fore serving.