Flynny's lamb hotpot

Flynny's lamb hotpot

Serves 4

For long-time fans of Coronation Street.

350g diced lamb shoulder
3 tbsp country relish
1 tbsp prepared English mustard
a few sprigs of fresh thyme
200g broth mix (widely available in supermarkets in the health food aisle – a mix of barley, lentils and split peas)
400ml water
400ml cider (optional but nice – replace with water if you don’t have it)
1 chicken stock cube
5 medium Rooster potatoes, peeled and thinly sliced
a knob of butter
3 bay leaves (fresh if possible)
1 cinnamon stick

Preheat the oven to 160°C.

Put the lamb in the bottom of a medium-sized pot or casserole with high sides. Add the relish, mustard and thyme, season with salt and pepper and mix well. Sprinkle the broth mix evenly over the top.

Pour the water and cider into another pot, add the chicken stock cube and a little salt and pepper. Bring to a simmer briefly, whisking to dissolve the stock cube.

Cover the lamb and broth mix by overlapping the sliced potatoes on top. They should make two layers or so. Pour the cider stock gently over the top – your potatoes will be immersed, but don’t worry. Dot butter over the top of the spuds, then intersperse the bay leaves and cinnamon stick with the potatoes.

Cover the pot or casserole tightly with a lid or foil and cook in the oven for 1 hour 15 minutes. Turn the heat up to 190°C. Remove the lid or foil and cook for 25 more minutes, until the potatoes are golden and crisp.

This would be lovely with a generous blob of redcurrant jelly and a crisp green salad.

From Butter Boy by Paul Flynn

Photo by Harry Weir

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