Lamb and Rosemary Hot Pot


450g Diced Lamb

25ml Vegetable Oil

166g Leek

166g Carrot

666g Maris Piper Potato

2 Vegetable Stock

375ml Water

5g Rosemary


1. Preheat oven to 170°C/325°F/Gas Mark 3

2. Dice the lamb

3. Heat the oil in a frying pan and brown the lamb a few pieces at a time

4. In an ovenproof casserole dish, layer the meat, leeks and carrots and three quarters of the sliced potatoes, sprinkling finely chopped rosemary between the layers

5. Boil the water and combine with the stock cube

6. Pour the stock into the casserole and top with a neat layer of overlapping potato slices

7. Brush with the remaining oil from the frying pan

8. Cover the casserole and cook for two hours

9. Uncover, increase the heat to 220°C/425°F/Gas Mark 7 and continue to cook for about 30 minutes, until the potatoes are golden brown and crisp