Individual potato and lamb pies

Individual potato and lamb pies
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 45 minutes to cook, plus cooling, defrosting and reheating

These individual lamb and rosemary hotpots are hearty and warming. They can also be frozen – perfect for a last minute winter meal.

Nutrition: per serving

Calories
433kcals
Fat
20.4g (8.9g saturated)
Protein
39.8g
Carbohydrates
25.2g (5.7g sugars)
Salt
0.9g
Calories
433kcals
Fat
20.4g (8.9g saturated)
Protein
39.8g
Carbohydrates
25.2g (5.7g sugars)
Salt
0.9g

Ingredients

  • 1 tbsp olive oil
  • 1kg lamb neck, cubed
  • 1 large onion, sliced
  • 3 carrots, thickly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • 500ml lamb stock, hot
  • 1 tbsp Worcestershire sauce, or to taste
  • 2 fresh rosemary sprigs, leaves finely chopped
  • 500g waxy potatoes, thinly sliced
  • 30g butter

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil in a large, heavy-based casserole, season the lamb and fry, in batches, over a high heat until golden brown. Remove with a slotted spoon.
  2. Turn the heat to medium, add the onion and carrots and fry for 5 minutes. Add the garlic and fry for another minute. Stir in the flour and cook for 1 minute more, then return the lamb to the pan with the stock, Worcestershire sauce and rosemary. Season and bring to the boil. Cover with a lid, turn the heat to low and simmer for 30 minutes until the lamb is tender.
  3. Divide the lamb mixture between 6 individual pie dishes, cover with the potatoes and dot with butter. Season well, cover the dishes with foil and bake for 20 minutes, then turn the oven up to 200°C/fan180°C/gas 6, remove the foil and bake for another 25 minutes until golden brown.
  4. Cool, cover with cling film and foil, and freeze for up to 3 months.
  5. Remove the cling film and foil, then defrost fully. Preheat the oven to 200°C/fan180°C/gas 6 and cook for 30 minutes, covered in foil, then for 5 minutes, uncovered, until bubbling-hot.

delicious. tips

  1. You can also make this in a large, shallow ovenproof dish. Bake, covered in foil, for 30 minutes, then remove the foil and bake for 20 minutes more. Freeze and reheat as in step 5.

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