Indulge in this flavoursome and comforting lamb hotpot recipe. This is an easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 4
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Ingredients
| 400g Maris Piper Potatoes | |
| 1 Onion Peeled | |
| 2 Carrots | |
| 1 Leek | |
| 400g leftover lamb | |
| 1 teaspoon Plain Flour | |
| 1 tablespoon Worcestershire sauce | |
| 400ml hot lamb stock |
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| 2 fresh rosemary sprigs |
Method
- Preheat the oven to 200°C, 180°C, Gas Mark 5.
- Bring a medium sized pan of water to the boil, add the potatoes and cook for 5 minutes, drain and leave to cool.
- In a large pan add 1 tablespoon of the oil and cook the onion, carrot and leek until they start to colour over a medium heat.
- Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
- Heat the remaining oil in a large frying pan and cook the potatoes until golden.
- Spoon the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
- Serve with pickled red cabbage or any vegetable of your choice.