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