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I have made this several times and although it is not for those on a diet it is really very delicious. The cream or creme fresh can be ommited but it makes the gravy very creamy and something special.
Lamb and Leek Hotpot
50g butter
400g leeks trimmed and sliced
1 onion peeled and chopped
800g boneless lamb cubed
1 tbsp plain flour
1 tbsp olive oil
2 cloves garlic
S & P
800 g waxy potatoes (Desiree) peeled and sliced
3 tbsp chopped parsley
1 tbsp thyme
300ml lamb stock
142 ml carton dbl cream
Method
1. Melt half the butter and add leeks and onions, cover and cook for 10 minutes
2. Toss the lamb in flour; remove leeks from pan and brown lamb with the garlic and plenty of s&p.
3. Remove from heat and set aside.
4. Layer half the potatoes in the bottom of the pan and season
5. Add the meat and spoon the leek mix over
6. Arrange remaining pots over and sprinkle with herbs
7. Add stock
8. Return casserole to heat and bring to the boil, cover and place on low shelf in oven at 150 degrees (fan) don’t know what temperature you would use as I only wrote the temperature for my fan oven I think it is normally 170/180 electric) For 1 hour 50 minutes
9. Remove lid and dot potatoes with the rest of butter and add the cream
10. Cook for a further 30 to 40 minutes until potatoes are golden.
I only cook for a further 30 minutes as I do chop the meat into small cubes. AND whatever you do if there is any left (there are only two of us and it makes enough for four people) dont leave it unattended on the side as it disappears very quickly.
The first time I made it my OH kept going into the kitchen for no reason and later in the evening when I went to make a drink all the casserole had gone.
He had eaten the lot. I have made it several times and unless I hide it he keeps picking at it till there is nothing left. So be warned.
Lamb and Leek Hotpot
50g butter
400g leeks trimmed and sliced
1 onion peeled and chopped
800g boneless lamb cubed
1 tbsp plain flour
1 tbsp olive oil
2 cloves garlic
S & P
800 g waxy potatoes (Desiree) peeled and sliced
3 tbsp chopped parsley
1 tbsp thyme
300ml lamb stock
142 ml carton dbl cream
Method
1. Melt half the butter and add leeks and onions, cover and cook for 10 minutes
2. Toss the lamb in flour; remove leeks from pan and brown lamb with the garlic and plenty of s&p.
3. Remove from heat and set aside.
4. Layer half the potatoes in the bottom of the pan and season
5. Add the meat and spoon the leek mix over
6. Arrange remaining pots over and sprinkle with herbs
7. Add stock
8. Return casserole to heat and bring to the boil, cover and place on low shelf in oven at 150 degrees (fan) don’t know what temperature you would use as I only wrote the temperature for my fan oven I think it is normally 170/180 electric) For 1 hour 50 minutes
9. Remove lid and dot potatoes with the rest of butter and add the cream
10. Cook for a further 30 to 40 minutes until potatoes are golden.
I only cook for a further 30 minutes as I do chop the meat into small cubes. AND whatever you do if there is any left (there are only two of us and it makes enough for four people) dont leave it unattended on the side as it disappears very quickly.
The first time I made it my OH kept going into the kitchen for no reason and later in the evening when I went to make a drink all the casserole had gone. He had eaten the lot. I have made it several times and unless I hide it he keeps picking at it till there is nothing left. So be warned.
