Leftover Lamb & Potato Hotpot

Ingredients

Method

Preheat the oven to 200°C.

Slice the onion. Peel and chop the carrots.

Chop the leftover lamb into bite-sized chunks.

Peel the potatoes and slice into thin slices.

Mix the cheese with the breadcrumbs.

Using a large ovenproof round casserole dish with a lid, heat the oil over medium heat. Add the onions and sauté until translucent.

Add the carrots and cook for 3 minutes.

Stir in the lamb. Add the gravy and bring to a simmer.

Remove from the heat and arrange the potato slices on top, starting from the outside working inwards. Brush with the melted butter and season with salt and pepper.

Place the lid on and bake for 20 minutes.

Remove from the oven and sprinkle over the cheese and breadcrumb mixture. Bake uncovered for a further 20 minutes or until the cheese is golden and crispy.

Garnish with fresh thyme and enjoy as a delicious dinner.