Lancashire Style Leeks With Lamb

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 leeks
• 225 g carrots
• 2 tablespoons oil
• 675 g ground lamb
• salt
• pepper
• 2 tablespoons plain flour
• 1 lamb stock cube or 1 chicken stock cube
• 600 ml water
• 1 bay leaf
• 1 dash worcestershire sauce
• 1 kg potato
• butter

Recipe

• 1 slice and wash the leeks.
• 2 slice the carrots.
• 3 heat oil in a large frying pan.
• 4 add the veg and fry for a few minutes.
• 5 then stir in lamb; add seasoning and fry until browned.
• 6 stir on the flour.
• 7 crumble in stock cube and then pour in water.
• 8 add bay leaf and worcestershire sauce.
• 9 bring to boil for and couple of minutes.
• 10 transfer to a large ovenproof dish.
• 11 slice the potatoes thickly and lay overlapping on top of meat.
• 12 dot with butter; cover with foil and then bake at 200c for 30 minutes.
• 13 remove foil and bake an additional 45 minutes until browned on top.