Hearty Lamb Pot

One hour +

This lamb pot is the best way to use up all of your leftovers from a roast. Using the same ingredients with some extra flavour, you can make an interesting and hearty dinner filled with lots of goodness. Once you get more confident with the recipe you can experiment with different ingredients and flavourings.

80 grams leftover leg of lamb
1/4 pint (142.07 mL) leftover gravy
2 leftover roast potatoes
25 grams leftover boiled carrots
2 tablespoons of vegetable oil
1 tablespoons of butter
½ onion, peeled and diced
1 tbsp. dried thyme (or fresh if you have it)
½ sticks of celery, diced
1 clove of garlic, crushed
50 grams tin of butter beans
2 ripe tomatoes chopped
Preheat the oven to 180 degrees
Remove the lamb from the bone and roughly cut into 1/2 inch pieces
Heat the oil in a large sauce pan. Add the onions, garlic, and celery. Fry for around five minutes until soft
Add the lamb and cook for another five minutes
Add the tomatoes, beans, thyme and gravy, bring to the boil and simmer for twenty five to thirty minutes when the sauce has thickened
Place the potatoes and carrots in a bowl and loosely crush with a potato masher. If you are happy to get your hands dirty, you might prefer to crush them with your hands then mix in the butter
Now place the lamb mix into 4 individual oven proof pots or one large one, then top with the potato and carrot mix and place in the oven until the top is golden
To give the dish a crispy top, fork the potato mixture before putting it into the oven
You can use everything leftover from your Sunday roast, the meat, gravy and cooked vegetables are fantastic in this dish
This dish is totally adaptable and can be made with ingredients from whatever kind of Sunday roast you had. Different meats and gravy will flavour the dish in new ways, while vegetables such as parsnips, broccoli and cauliflower add their own tastes and colours