Lancashire Style Leeks With Lamb |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Taken from The Complete Mince Cookbook by B. Jones. Ingredients:
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 |
Directions:
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.
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