Lamb Hotpot

Lamb Hotpot

Lamb Hotpot – simple comfort food perfect for when the nights are closing in.

Cutting through the crisp potato lid reveals meltingly tender lamb stewed in a light vegetable stock spiked with bay leaf and vegetables.

Lamb Hotpot
Serves 4-6

Ingredients:

1kg Diced Lamb Leg
25g Cornflour
100g Unsalted Butter
2 Onions (Sliced)
3 Carrots (Finely Sliced)
1tbsp Worcestershire Sauce
500ml Vegetable Stock
3 Bay Leaves
Sea Salt & Cracked Black Pepper
800g Maris Piper Potatoes (Thinly Sliced)

Method:

1) Preheat the oven to 170c. Melt a tablespoon of the butter in a large casserole over a medium heat. Brown the lamb in the casserole dish in batches – setting aside once browned. Brown the carrots and onions in the dish for 5 minutes until golden brown.

2) Sprinkle the cornflour over the carrots and onions whilst in the dish and add the Worcestershire sauce and the vegetable stock and bring to the boil. Add the browned lamb and bay leaves to the pot and stir well to combine. Season well with sea salt and cracked black pepper. Remove from the heat.

3) Arrange the sliced potatoes over the stew and dot small chunks of the butter over the top. Season the potatoes with sea salt and cracked black pepper. Cover the dish and place in the oven and cook for 2-3 hours or until the lamb is tender.

4) Remove the lid from the casserole dish and turn your grill on high. Place the casserole under the grill until the potatoes are well browned. Allow to stand for 5-10 minutes before serving

Enjoy!

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Beef Beaujolais

Beef Beaujolais

A very comforting weekend supper – Beef Beaujolais was a firm favourite whilst growing up and brings back fond memories of winter suppers in front of the fire!

This super easy stew can be made in advance and reheated for a quick meal – I use rump steak if in a hurry but its even better if you can take your time and slow cook a braising cut of beef.

Best served with buttery mashed potatoes.

Beef Beaujolais
Serves 4

Ingredients:
3 Onions, Sliced
1kg Diced Rump Steak
2tbsp Corn Flour
50g Unsalted Butter
5 Rashers Smoked Bacon, Diced
200g Mushrooms, Sliced
2 Garlic Cloves, Crushed
1 Bouquet Garni (Thyme, Parsley and Bay)
1 Bottle (750ml) Beaujolais

Method:

1) Pre heat the oven to 180C. Place a large casserole over a medium heat and add the butter. Coat the meat in the flour and brown well in batches, set aside. Add the onions and bacon and cook for around 10 minutes until they begin to colour. Add the mushrooms and garlic and continue to cook for 5 minutes.

2) Add the Bouquet Garni and the browned meat to the casserole. Turn up the heat and add the bottle of Beaujolais. Bring to a simmer and cover. Transfer to the oven and cook for 2 hours, stirring occasionally.

3) Once cooked, remove from the oven and allow to stand for 10 minutes before serving. Alternatively allow to cool and transfer to the fridge until ready to reheat.

Enjoy!