ingredients
serves 6
1/4 cup butter
14 ounce small or medium leeks, trimmed and sliced
1 onion, peeled and chopped
1 3/4 pound boneless lamb, cubed
1 tbsp All purpose flour
1 tbsp olive oil
2 garlic cloves, peeled and crushed
salt and pepper
1 3/4 pound waxy potatoes, such as Desiree peeled and sliced
3 tbsp chopped parsley
1 tsp chopped thyme
1/2 pint lamb stock
3/4 cup carton heavy cream
method
1. Melt half of the butter in a 6 pint flameproof casserole. Add the leeks and onion, stirring to coat with the butter. Cover the casserole and cook over a low heat for 10 minutes.
2. Meanwhile, toss the lamb in the flour to coat lightly. Lift out the leeks and onion using a slotted spoon and set aside. Add the olive oil to the casserole and heat it, then brown the meat in batches with the garlic and plenty of salt and pepper. Remove from the heat, take out the meat and set aside.
3. Layer half the potatoes in the bottom of the casserole and season with salt and pepper. Add the meat, then spoon the leek mixture over. Arrange the remaining potatoes on top in an overlapping layer, sprinkle with the herbs, then pour in the stock.
4. Return the casserole to the heat and bring to a simmer. Cover and place on a low shelf in the oven at 170°C (150°C fan oven), Cook for about 1 hour 50 minutes.
5. Remove the lid, dot the potatoes with the rest of the butter and add the cream. Cook the hotpot, uncovered, for a further 30 - 40 minutes until the potatoes are golden brown.
