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Ingredients

• 500 g lean lamb neck fillet, trimmed of all excess fat, then sliced
• 1 garlic clove, crushed
• 2 tablespoons Worcestershire sauce
• 1 onion, thinly sliced
• 2 leeks, trimmed and thinly sliced
• 3 carrots, peeled and sliced
• 250 g button mushrooms, halved
• 1 bay leaf
• 1 small bunch of fresh thyme
• 1 sprig of fresh rosemary
• 500 g new potatoes, scrubbed and thickly sliced
• 2 tablespoons tomato paste
• 400 ml diluted salt-reduced or homemade beef or chicken stock, hot
• 50 g cheddar cheese, crumbled (optional)

Description

This Modern Version Of The Popular Favourite, Lancashire Hot-pot, Is Still Slow-cooked For Maximum Flavour, But Is Lighter, Using Lean Lamb Neck Fillet And More Vegetables Than The Original Recipe. If You Like, Sprinkle The Top With A Little Cheddar Chees

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