Leftover potato hotpot
Serving: 6
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Directions
- Pre-heat oven to 200°C. Add the cubed potatoes to a medium pot of boiling water and cook for 5 minutes, drain and leave to cool.
- Pre-heat oven to 200°C. Add the cubed potatoes to a medium pot of boiling water and cook for 5 minutes, drain and leave to cool.
- Add the leftover lamb or chicken and heat for a few minutes to warm through, before adding in the flour. Pour the Worcestershire sauce in to deglaze any residue on thebottom of the pan then pour in the stock and bring to a gentle simmer. Add therosemary to the pan; it should be at a very low heat. Season to taste with black pepper.
- Heat up the other 1 Tbs. of Olive Oil in a large frying pan and gently sauté the cubed par-cooked potatoes until they start to turn golden.
- Pour the lamb mixture into a medium sized oven dish, top with the potatoes, place in the oven and bake for 10-15 minutes. Serve with steamed Gem Squash.
Ingredients
- 4 Medium Potatoes (360g) (with skin), cubed
- 400 g Leftover Lamb Knuckles or Chicken Casserole
- 1 Red Onion, diced
- 3 Large Carrots, with skin on, scrubbed well & sliced thinly
- 1 Leek, thinly sliced
- 2 Rosemary Sprigs
- 2 tbsp Olive Oil
- 1 tbsp Worcestershire sauce
- 1 tsp Wholewheat Flour
- 1 Lamb/Chicken Stock Cube, made with 400ml boiling water