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Lovely leftovers lamb hotpot
Serves 4
Easy
Prep:
Cook:
This recipe was submitted by Good Food member seasonalspuds and has not been tested by our team.
Skip to ingredients
Units:
- Cornish new potatoescooked
- 400g lambcooked and cut into chunks
- 1 onionchopped
- 2 carrotssliced
- 1 leeksliced
- 1 rosemary sprig
- 1 tbsp Worcestershire sauce
- 1 tbsp plain flour
- 400ml lamb stock
- 2 tbsp olive oil
Method
step 1
Preheat the oven to 200oC (fan 180C).
step 2
Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
step 3
Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
step 4
Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
step 5
Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
step 6
Cook in the oven for around 30 minutes until the potatoes are golden.
