Lamb and barley hotpot recipe
This recipe is easy to assemble because you don't need to brown the meat. It's a good recipe when you want to do the propping in advance and have a lovely family meal emerge from the oven a couple of hours later.
Prep time
10 mins
Cook time
150mins
Serves
4-6
Difficulty
Medium
- 700g lamb shoulder or neck fillet, trimmed and cut into bite-size pieces
- 3 large red potatoes (about 500g), medium sliced
- 2 onions, sliced into medium rings
- 1-2 sprigs of fresh thyme, leaves stripped
- 360ml lamb or beef stock
- 2 tablespoons pearl barley freshly ground black pepper
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1. Preheat the oven to 170°C/gas mark 3.
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2. In a medium casserole dish, arrange the lamb, potatoes and onion in layers, a third of the mixture for each, seasoning each layer with freshly ground pepper. Finish with a top layer of potatoes. Sprinkle the fresh thyme leaves on top, pour in the stock and sprinkle over the pearl barley.
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3. Put the lid on the casserole and cook in the oven for 2 - 2 1/2 hours or until the meat is tender and the sauce is thickened.
Have you tried?
Cottage Pie is a firm family favourite and this recipe is a real crowd pleaser. Our delicious Cottage Pie contains tender beef mince and lentils in a tasty tomato and veg sauce, which provides 2 of your little one's 5-a-day. It's topped with a yummy potato and cauliflower mash.
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