Lamb can be expensive so you need to make sure you use everything you buy. Legs and shoulders can sometimes leave you with lots of extra meat you might not think you can use. This recipe takes pre-cooked leftover lamb and turns it into a great family meal.
To feed 4-6 people, you will need:
- 500g-600g cooked lamb, pulled or shredded
- 2 large carrots, diced
- 1kg potatoes plus two large ones for the topping
- 1 large red onion
- 3 gloves of garlic
- 1 teaspoon mixed dried herbs
- 1 teaspoon dried mint
- 1 tablespoon plain flour
- 600ml lamb stock
- Salt and pepper for seasoning
Pre-heat the oven to 180 degrees.
Take the kilo of spuds, peel and dice into cubes around 1.5cm wide. Put in cold water, bring to the boil and simmer for 6 minutes. Drain and put to one side.
Chop the onion and garlic and gently fry in a large pan until soft and turning brown. Add the lamb and sprinkle on the herbs, mint and a little salt and pepper. Stir and allow the lamb to heat through for a few minutes, stirring occasionally. Add the flour and stir again until the lamb is all coated.
Add the lamb stock, carrots and cooked potatoes, stirring until well combined. Simmer gently for five minutes.
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Pour this into a large baking dish and push down the ingredients with a spoon so it’s covered with the juices. Peel the two large potatoes and slide them thinly, spreading these over the top of the hotpot. Season the top with salt and pepper.
Pop in the oven for 40 minutes or until the top is turning brown. Serve with your favourite green veg.