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
- Heat the oil in a frying pan
- Lightly fry the leek and onion until coloured.
- Add the Welsh Lamb and stock. Heat through until piping hot.
- Transfer the mixture to an over proof dish.
- Overlap the sliced potatoes around the edge of the dish.
To make the rarebit:
- Combine the cheese, mustard and ale to a thick paste.
- Spread the paste over the potatoes.
- Place under a hot grill for 10 minutes, until golden brown
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