Lamb and bean hotpot recipe

Takes: 30 mins to prepare and 2 hrs 00 mins to cook
Serves: 6

Ingredients

2tbsp olive oil
625g (1¼lb) lean, diced lamb
1 clove garlic, finely chopped
2 red onions, cut into wedges
1tbsp plain flour
2 leeks, trimmed, sliced
3 large carrots, peeled, sliced
2 bay leaves
600ml (1 pint) lamb stock
300g flageolet beans
6tbsp fresh flat-leaf parsley, chopped
750g (1½lb) white potatoes, peeled and thickly sliced
50g (2oz) melted butter

Preparation

Heat oil in a large heavy-based casserole dish and cook the lamb over high heat for 4-5 minutes until browned. Add garlic and onions. Cook for further 2-3 minutes until softened slightly. Sprinkle the flour over. Toss well to coat.

Add leeks, carrots and bay leaves and pour in stock. Bring to boil, cover and cook for 40 minutes until meat is tender. Remove the lid for final 15 minutes of cooking.

Meanwhile cook the potatoes in a large pan of water for 10 minutes. Drain well. Preheat the oven to Gas 6, 200°C, fan180°C.

Remove the meat and vegetables from heat and add the beans and parsley. Stir well. Layer potatoes on top of meat, lightly brushing with the melted butter as you go, then brush the top with remaining butter. Bake for 1 hour until potatoes are golden.

To freeze

Make this filler upper ready to cook with the layered potato topping on before cooling, wrapping and freezing. To bake, defrost overnight then liberally brush with the melted butter.
 
From TESCO Realfood