Description
Be budget savvy - and ecologically sound - and use left-overs from the Sunday roast to make this delicious supper!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 6 to 9
Use up lamb supper
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Use up lamb supper
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Ingredients
225g chopped onions
55g butter
1 1/2 - 2lb RSPCA Assured labelled lamb, pre-cooked and roughly chopped
pinch nutmeg
2 tbsp redcurrant jelly
75ml port or red wine
300g potato, pre-cooked and sliced
25g flour
300ml lamb or beef stock
seasonal vegetables to serve
Method
Preheat the oven to 180°C / Gas Mark 4.
Fry the onions gently in half the butter without colouring. Add the lamb, nutmeg, redcurrant jelly and port. Transfer to an ovenproof dish and layer the top with the sliced potatoes.
Blend the flour with a little of the stock, mix in the rest of the stock and add to the meat. Dot the potatoes with the remaining butter. Heat through in the oven for 15-20 minutes.
Serve with a selection of vegetables.
