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Welsh Lamb Rarebit Hotpot

Serves: 4-6

Ingredients

400g leftover cold Welsh Lamb (pulled shoulder/roast)
2 medium leeks, sliced
1 large onion, sliced
400ml stock (vegetable or lamb)
1tbsp oil
6-8 medium potatoes, cooked and thickly sliced
150g Welsh Cheddar cheese
4tbsp Welsh ale
1tsp (heaped) wholegrain mustard

Method

Heat the oil in a frying pan
Lightly fry the leek and onion until coloured.
Add the Welsh Lamb and stock. Heat through until piping hot.
Transfer the mixture to an over proof dish.
Overlap the sliced potatoes around the edge of the dish.

To make the rarebit:

Combine the cheese, mustard and ale to a thick paste.
Spread the paste over the potatoes.
Place under a hot grill for 10 minutes, until golden brown

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Ingredients

Method

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