Leftover Lamb & Potato Hotpot
Ingredients:
1 onion
4 medium carrots
650 g leftover meat
lamb
4 large potatoes
30 ml oil
400 ml gravy
15 ml butter, melted
50 g LANCEWOOD® Cheddar, finely grated
30 ml bread crumbs
fresh thyme to garnish
Method
1 Preheat the oven to 200°C.
- Slice the onion. Peel and chop the carrots.
- Chop the leftover lamb into bite-sized chunks.
- Peel the potatoes and slice into thin slices.
- Mix the cheese with the breadcrumbs.
- Using a large ovenproof round casserole dish with a lid, heat the oil over medium heat. Add the onions and sauté until translucent.
- Add the carrots and cook for 3 minutes.
- Stir in the lamb. Add the gravy and bring to a simmer.
- Remove from the heat and arrange the potato slices on top, starting from the outside working inwards. Brush with the melted butter and season with salt and pepper.
- Place the lid on and bake for 20 minutes.
- Remove from the oven and sprinkle over the cheese and breadcrumb mixture. Bake uncovered for a further 20 minutes or until the cheese is golden and crispy.
- Garnish with fresh thyme and enjoy as a delicious dinner.
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