Jersey Royal Topped Lamb Hotpot
By OcadoLife
Published on 02 March 2022
Another way to eat these tasty potatoes
while you can… use to top stews, pies and hotpots!Time and servings
1 hr 30 minsTotal time
4Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 900 g of diced lamb leg
- 2 onions, chopped
- 2 celery sticks, chopped
- 4 carrots, peeled and chopped
- 50 g of plain flour
- 3 tbsp of worcestershire sauce
- 500 ml of vegetable or lamb stock
- 4 sprigs of thyme
- 10 g of parsley, chopped
- 400 g of jersey royals, cut into 2-3mm slices
- 30 g of butter, plus an extra knob
- 500 g of spring greens, sliced
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Heat the olive oil in a casserole (or large saucepan). Add the meat to brown, then remove and set aside.Step 2
Add the onion, celery and carrots and cook for 10 mins until everything starts to soften and caramelise at the edges.Step 3
Stir in the flour, then add the worcestershire sauce and stock. Return the lamb and juices to the pan and mix well. Cook for 2 mins until the sauce starts to thicken.Step 4
Stir in the thyme leaves and parsley and season to taste.Step 5
Turn off the heat and, if you are using a casserole, level out the top. Carefully arrange the sliced potatoes over the top. If you used a saucepan, decant into an ovenproof dish before topping with the potato.Step 6
Melt the butter in a small pan, brush over the potatoes and then pop the dish into the oven.Step 7
Bake for 1 hr, until the potatoes are golden and cooked through.Step 8
Before serving, steam the sliced greens for 5 mins, then drain and add a knob of butter.Step 9
Dish out the hotpot alongside the spring greens.