Mini Lamb Hot Pots

Lamb is the hero in so many Welsh dishes. These little casseroles use great-value lamb mince topped with two other faves: potatoes and swede.

• Serves: 4
• Prep time: 10 mins
• Cook time: 1 hr 30 mins

Ingredients

• 1 tbsp Olive Oil, plus a bit extra
• 400g Lamb Mince (20% fat)
• 150g Leeks, roughly chopped
• 200g Brown Onions, chopped
• 350g Carrots, roughly chopped
• 1 Dried Bay Leaf
• 1 tbsp Ocado Plain Flour
• 2 tsp Dried Rosemary
• 1 tbsp Tomato Purée
• 2 Oxo Beef Stock Cubes, dissolved in 500ml water
• 150g Frozen Peas
• 350g White Potatoes, peeled and thinly sliced
• 300g Swede, peeled and thinly sliced

To Serve (Optional)

• Steamed greens

Method

Bake for 55 mins or until the potato and swede are tender.
Brush them with oil; bake for 15 mins more or until golden.
Serve with the steamed greens, if liked.

In a large pan, heat the oil and brown the mince over a medium-high heat. Remove with a slotted spoon to a bowl. Reduce the heat to medium-low, then add the leeks, onions and carrots, and cook in the residual oil for 15 mins, stirring frequently, until soft and golden.

Preheat the oven to 180°C/160°C fan/gas 4. Stir the lamb back into the pan, along with the bay, flour and rosemary.
Add the tomato purée and stock; stir well, then simmer for 10 mins.

Stir in the peas with a grind of black pepper; divide between 4 individual oven dishes (or 1 large one).
Arrange the sliced potato and swede on top and season with a little more black pepper.