Crispy potato and lamb hotpot
- 2tbsp rapeseed oil
- 2 onions, thinly sliced
- 2 carrots, chopped
- 2 x 350g packs Butcher’s Selection Diced Lamb
- 1tbsp plain flour
- 2 bay leaves
- 2tsp Worcestershire sauce
- 1 reduced-salt beef stock cube, made up to 500ml
- 750g Grower’s Selection British Baby Potatoes
- 3 sprigs thyme
- 1tbsp chopped parsley, to serve
Heat 1tbsp of the oil in a lidded casserole. Add the onions, carrots and lamb, then fry for 5-8 mins, until the meat is browned. Season with black pepper and stir through the flour.
Add the bay leaves and Worcestershire sauce to the pan, stirring to catch any bits sticking to the bottom. Add the stock, bring to a simmer, then cook with the lid on for 20 mins.
Preheat the oven to 200C/180C Fan/Gas 6.
Meanwhile, very thinly slice the potatoes using a mandolin, and arrange the slices into short stacks.
Take the casserole dish off the heat and arrange the potato slices upright on top, fitting together closely to create swirling patterns. Drizzle with the remaining oil, season with pepper and top with 2 sprigs of thyme.
Cover the dish and cook in the oven for 1 hr 30 mins. Remove the lid and cook for another 45 mins, or until the potatoes are browned. Sprinkle with the remaining thyme and the parsley to serve.