Wednesday, 26 March 2014
Lamb and Mushroom Hotpot.
Cut your lamb into chunks roughly 2cm square.
Season and dust with flour. cook in hot oil until the outside is coloured and set aside.
Add more oil to the pan and soften a chopped onion and sliced carrot with thyme.
To create the hotpot add a layer of the onion and carrot mixture to an oven proof pot, then add a layer of the lamb and finally a layer of uncooked sliced mushrooms.
Continue doing this until you have used up all the ingredients and add a layer of sliced potatoes to the top, arranging them in an overlap.
Add a small cup full of veg or lamb stock and dot the top with butter and season.
Place in a med- low oven and cook for about 40-50mins or until the potatoes are cooked through and serve.