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Lamb Hot Pot

750 g Potatoes; peeled and sliced (1 1/2lb)
2 tb Oil
1/2 kg Stewing lamb; cubed (1lb)
2 Onions; sliced
2 lg Carrots; sliced
25 g Plain flour; (1oz)
450 ml Lamb stock; (3/4 pint)
1 ts Mixed herbs
Salt and freshly ground black pepper
25 g Cheddar cheese; grated (1oz)
Freshly chopped parsley to garnish


Preheat the oven to 180C/350F/Gas Mark 4.


Lay half of the sliced potatoes over the base of a greased ovenproof casserole dish.


Heat 1 tablespoon of oil in a saucepan and brown the meat on all sides. Remove from the pan and set to one side.


Add the remaining oil, and fry the onions and carrots for 2-3 minutes. Stir in the flour and cook for a further minute.


Pour in the stock , and add the mixed herbs and seasoning. Return the meat to the pan and bring to the boil.


Place the meat and vegetables in the casserole dish over half the potatoes.


Top with the remaining slices of potato, cover and bake in the preheated oven for 2 hours.


Sprinkle the grated cheese over the potato slices. Increase the oven temperature to 200C/400F/Gas Mark 6 and cook for a further 20 minutes uncovered, until the cheese melts and it is golden in colour. Garnish with the chopped parsley and serve with green vegetables.


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