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Harvest Hotpot

Serves 4

Ingredients

450g Diced Lamb
3 Rashers of Back Bacon, chopped
50 g Butter
25g Flour
150ml Lamb Stock
2 Leeks, sliced
2 Carrots, peeled and sliced
1/2 a Swede, peeled and sliced
450g Potatoes, peeled and sliced

Method

Preheat the oven to 180C/350F/Gas Mark 4-5. Heat half the butter in a pan and brown the lamb and bacon. Add the flour and stir, followed by the stock. Season well and arrange the meat at the bottom of a large ovenproof dish, followed by layers of leeks, carrots, swede and finally potato.

Brush with the remaining butter (melted) and cover with foil, then bake for 2 hours.

For the last 30 minutes of cooking time remove the foil and place back in the oven until the top layer has softened and is golden brown. Serve with seasonal green vegetables.

Source: Delicious Magazine