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Recipe of the week
penguinmum's creamy fish pie: smoky, seasonal fish in a creamy white sauce with grated, rather than mashed, tatties on top - a meal of the highest comfort-food order.
Print recipe Lamb and leek hotpot from RealityBites |
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Ingredients800g lamb, diced (neck fillet is good for this)1 tbsp flour 3 medium leeks, sliced thickly Onion (diced) Garlic (2 or 3 cloves to taste) 500ml lamb stock 150ml double cream Potatoes (waxy ones are best) sliced to the thickness of a pound coin Thyme and parsley 50g butter 1 tbsp olive oil |
Handy Hint |
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MethodYou can do this all in a big casserole to save on washing up.Sweat the onion and leeks in butter for 10 mins or so. Put aside. Toss the lamb in the flour and crush the garlic in with it, season with salt and pepper, brown the meat in the olive oil. Put aside. Put a layer of potato on the bottom of the casserole, then add the meat and leeks and another layer of potatoes on the top. Pour in the stock and add the herbs and bring to the boil. Put a tight-fitting lid on and cook for 1.5 to 2 hours at gas mark 5 (190C). Take the lid off, add the double cream and dot the potatoes with some butter, put back in the oven (lid off) for half an hour or so until it starts to brown. Serve in big bowls (with crusty bread if you're feeling really piggy). | |||||||||||||||||||
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