Golden Lamb Hotpot

Toddlers/Adults
Serves 2 adults, 2 toddlers

You can also try topping this with mashed potatoes.

1 tbsp olive oil
300g lean lamb fillet, cut into bite-size pieces
1 small red onion, finely chopped
2 cloves garlic, crushed
300g swede, peeled and cubed
300g carrots, peeled and cubed
1 tbsp tomato puree
1 tbsp plain flour
1 tbsp fresh thyme leaves
500ml veg stock, hot, topped up with boiling water to make 600ml
600g red potatoes, skin on, finely sliced
25g unsalted butter

Preheat oven to 180, gas 160, gas mark 4.  Heat the oil in a 2.5 litre ovenproof casserole dish and sear the lamb in batches (set seared batches aside on a plate covered with greaseproof paper) until browned all over.
Add the onion and garlic to the dish and cook gently for 4-5 minutes until softened.  Stir in the swede and carrots and toss well with the onion and garlic for a minute.  Stir in the tomato puree, flour and thyme then return the lamb to the casserole.
Pour over the stock and bring to the boil.  Remove from the heat and arrange the potato slices in a circular pattern to completely cover the top of the meat and vegetable mixture.  Dot all over with small pieces of the butter.
Place in the oven, uncovered, and cook for 50-60 mins until the meat and vegetables are very tender and the potato topping is golden and crispy on the edges.
Serve with green vegetables on the side.

Suitable for freezing - leave the cooked filling to cook competely then cover with cling film then foil.  Freeze for up to 3 months.  Defrost overnight in the fridge, top with potato slices and butter then continue from step 4.