Instead of the usual leg of lamb on Easter Sunday, why not make these little individual hot pots just to switch things up a little. This recipe would also work really well with leftover lamb the next day.
Olive oil, for cooking
800g diced lamb
Salt & pepper
2 tbsp plain flour
1 large onion, sliced
3 carrots, thickly sliced
500ml Carol’s Stock Market Vegetable Stock
1-2tbsp Worcestershire sauce
1 tbsp tomato purée
Few sprigs of fresh thyme
500g new potatoes, washed
30g oil or melted butter
Heat a drizzle of oil in a large heavy-based casserole dish over high heat. Season the lamb with salt and pepper then fry in batches until golden brown. Remove browned lamb and set aside.
Reduce heat to medium then add the onion and carrots. Cook for about 5 minutes, stirring occasionally.
Add the flour and stir through, cooking for about 1 minute.
Return the lamb to the pot and add the stock, Worcestershire sauce, tomato purée and thyme. Season with another pinch of salt then bring to the boil.
Cover pot with a lid then reduce heat to low and leave to simmer for 30-40 minutes, until the lamb is tender. Taste for seasoning and add more salt, pepper or Worcestershire sauce if needed.
Pre-heat oven to 200°C / 180°C fan / gas 6.
Either using a sharp knife or food processor, thinly slice the potatoes.
Divide the lamb mixture between 6 individual pie dishes (have these arranged on a large baking tray to catch spills) then arrange overlapping slices of potato on top to cover it. Brush potato with oil or melted butter and sprinkle with sea salt flakes.
Bake until the potato is cooked through and is golden and crispy around the edges, about 25 minutes. Leave to stand for about 5-10 minutes before serving and enjoying hot.