How to Make This Cheesy Lamb Hotpot
Lamb, leeks and sharp Cheddar cheese is a winning combo we love
- 400g leeks, finely sliced
- 150g carrots, peeled and finely chopped
- Oil for frying
- 600g potatoes
- 500g 10 percent fat lamb mince
- 2.5 tbsp plain flour
- 2 cloves garlic, finely chopped
- 500ml chicken stock
- 100g frozen peas
- 2 tsp fresh chopped rosemary
- 25g butter, melted
- 80g grated Cheddar cheese
don't have one don't worry, you can transfer it to a baking dish. Add the leeks and carrots to the pan and fry for five minutes on a medium heat, stirring occasionally.
Peel the potatoes and cut them into thin slices. Place the slices in a bowl of cold water. Add the lamb mince to the leeks and fry for five minutes until browned. Drain off any excess fat. Heat the oven to 180C (fan).
Stir in the flour and chopped garlic and fry for one minute until the flour has disappeared. Slowly add the chicken stock a little at a time, stirring continuously, and bringing it to the boil each time before adding more, until you have a sauce.
Stir in the frozen peas and chopped rosemary. Season with salt and pepper. If your pan can't go in the oven, transfer it to an ovenproof dish now.
Drain the water from the potatoes and pat dry with a clean tea towel. Lay the potatoes over the top of the lamb, slightly overlapping at the edges.
Brush the top with a little melted butter and bake in the oven for 30 minutes or until the potato is tender. Remove from the oven and turn on the grill to medium.
Sprinkle the top of the potatoes with grated cheese and place under the grill for seven minutes or until everything is cooked through and the top is golden brown. Leave to stand for five minutes. Serve with veg.
