Welsh Lamb Rarebit Hotpot

Serves: 4-6

Ingredients

  • 400g leftover cold Welsh Lamb (pulled shoulder/roast)
  • 2 medium leeks, sliced
  • 1 large onion, sliced
  • 400ml stock (vegetable or lamb)
  • 1tbsp oil
  • 6-8 medium potatoes, cooked and thickly sliced
  • 150g Welsh Cheddar cheese
  • 4tbsp Welsh ale
  • 1tsp (heaped) wholegrain mustard

Method

  1. Heat the oil in a frying pan
  2. Lightly fry the leek and onion until coloured.
  3. Add the Welsh Lamb and stock. Heat through until piping hot.
  4. Transfer the mixture to an over proof dish.
  5. Overlap the sliced potatoes around the edge of the dish. 

To make the rarebit:

  1. Combine the cheese, mustard and ale to a thick paste. 
  2. Spread the paste over the potatoes.
  3. Place under a hot grill for 10 minutes, until golden brown

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