Potato and Lamb Pot Pie

Serving: 4

Ingredients

  • 6 Lamb Chump Chops
  • 1 tbsp Olive Oil
  • 1 Celery Head, trimmed and chopped
  • 2 Leeks, trimmed and chopped
  • 1 Onion, peeled and chopped
  • 3 cloves Garlic, peeled and sliced
  • 200 ml Tomato Passata
  • 1 tin Cherry Tomatoes
  • 1 tbsp Thyme
  • 2 Bay leaves
  • 1 glass White Wine
  • 250 ml Chicken Stock
  • 3 Potatoes, parboiled and sliced
  • Extra - Thyme leaves and a Simple Green Salad

Directions

  1. Season the lamb chops with salt and black pepper
  2. Heat oil in a large casserole heat and brown the lamb chops on both sides for about 5-7 minutes
  3. Transfer lamb chops to a plate while you cook the vegetables.
  4. Place the celery, leeks, onion and garlic in the casserole dish and sauté for 5-7 minutes until softened.
  5. Add tomato Passata, cherry tomatoes, thyme, bay leaves, white wine and chicken stock, combine mixture well and cook for 5 minutes.
  6. Return lamb chops to casserole dish and stir well.
  7. Place slices of potato over the mixture and sprinkle with extra thyme sprigs.
  8. Place casserole dish in a preheated oven at 200°