Lamb Hotpot
Serves: 4
Preparation time: 10 minutes
Time to cook: Approximately 1 hour 30 minutes
Ingredients:
450g/1lb lean lamb mince
100g/4oz mushrooms, sliced
450ml/¾pint good, hot lamb stock
30ml/2tbsp gravy granules
15ml/1tbsp fresh thyme leaves
Salt and freshly milled black pepper
2 leeks, finely sliced
50g/2oz Lancashire cheese, grated
675g/1½lb potatoes, peeled and sliced
Melted butter
Method:
In a non-stick pan dry fry the mince with the mushrooms for 4-5 minutes until browned. Add the stock, gravy granules and fresh thyme and cook for further 2-3 minutes until thickened. Season and transfer to an ovenproof casserole dish.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Cover the mince with the leeks and cheese. Layer over the potatoes brush with melted butter. Cover with foil and cook in preheated oven for 1½ hours, uncover for the last 30 minutes to allow the potatoes to brown.
Serve with pickled red cabbage or extra seasonal vegetables.
This page was created on: 03/11/2008
Last modified: 13/11/2008
