August 15, 2013 by Dewi
A summer take on a winter classic
We recently had a huge leg of lamb for our Sunday roast which yielded plenty of leftovers. I’m the type of person who, as soon as I’ve finished my last bite of a meal, I’m already thinking of what to make with the leftovers. Sometimes, what you make with the leftovers is even better than the original meal!
With lamb, there was only ever going to be one dish to use up any leftover meat: lamb hot pot. Now I know we normally associate hot pot with cold, rainy, winter nights. A proper hearty warming dish, where you crack through the crispy potato lid to get to the steaming, rich, dark filling. That’s all well and good when it’s 2 degrees and chucking it down outside, but it’s not really right for a summer evening supper dish, is it?
With this in mind, I made a few changes and came up with a hot pot recipe which, whilst still comforting and delicious, is far more light and fresh tasting. Instead of a dark, red wine gravy, this recipe uses white wine, a light chicken stock and a tomato paste base, making the end result much more appropriate for August!
- 500g potatoes, peeled
- 400g cooked lamb leg, chopped
- 2 red onions, finely chopped
- 2 carrots, finely chopped
- 2 sprigs rosemary, leaves stripped and finely chopped
- Large bunch of parsley, finely chopped
- 2 cloves garlic, crushed and finely chopped
- 2 tsp tomato paste/purée (I used Olive Branch Sun Dried Tomato Paste – it’s superb!)
- 250ml white wine
- 500ml chicken stock
- 1 tbsp plain flour (or cornflour)
- 4 small knobs butter
Preheat your oven to 200℃/400℉/Gas mark 6
Place a large pan over a medium heat with a little olive oil.
Add the onion and carrot to the pan an cook for about 7 minutes, until softened.
Add the garlic and cook for another 3 minutes.
Stir in the tomato paste and cook for another minute.
Add the lamb and the flour, stir well and cook for a few minutes.
Pour in the wine and the stock and simmer the lot for about 20 minutes, stirring occasionally.
Meanwhile, finely slice the peeled potatoes using a mandolin or a sharp knife.
Now take the pan with the lamb and sauce off the heat.
Evenly fill four individual pie dishes (or one large dish) with the lamb and sauce, and arrange the potatoes on the top to make a ‘lid’.
Season the potatoes and place a knob of butter on top.
Cover the hot pots with foil and place in the oven to cook for 1 hour.
After an hour, remove the foil and cook for another 30 minutes for the potatoes to crisp up.
Lovely served with minted peas!