Leftover Lamb Hotpot
More leftovers, this time leftover lamb hotpot. I have never been one to waste food and at the moment in dire times, we find ourselves it is good to use the leftovers up. In future posts, I will be doing more with leftovers and trying to ring the changes from the norm. I served this with butter cabbage with bacon and peas. I tend to make enough for a few portions and freeze what’s left after I have eaten.
Ingredients
- 400g Potatoes
- 400g lamb (cooked and cut into chunks)
- 1 onion, chopped
- 2 carrots, sliced
- 1 leek, sliced
- 1 sprig of rosemary
- 1 tbsp Worchestershire sauce
- 1 tbsp plain flour
- 400ml lamb stock
- 2 tbsp olive oil
Method
- Preheat the oven to 200oC (fan 180oC).
- 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.
- Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
- Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
- 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.
- Cook in the oven for around 30 minutes until the potatoes are golden.
