Lamb and Bean Hotpot

INGREDIENTS (Serves 4)

2 tbsp olive oil
1 lb diced lean lamb
1 clove garlic, finely chopped
2 red onions, cut into wedges
1 tbsp plain flour
2 leeks, trimmed, sliced
3 large carrots, peeled and sliced
2 bay leaves
1 lamb stock pot, made up to 1 pint
300g tin flageolet beans
6 tbsp fresh flat-leaf parsley, chopped
750g white potatoes, peeled and sliced
50g butter, melted

METHOD

Heat oil in a large heavy-based casserole dish and cook the lamb over high heat for 4-5 minutes until browned. Add garlic and onions. Cook for further 2-3 minutes until softened slightly. Sprinkle the flour over. Toss well to coat.

Add leeks, carrots and bay leaves and pour in stock. Bring to boil, cover and cook for 40 minutes until meat is tender. Remove the lid for final 15 minutes of cooking.

Cook the potatoes in a large pan of water for 10 minutes. Drain well. Preheat the oven to 200°C.

Remove the meat and vegetables from heat and add the beans and parsley.
Stir well. Layer potatoes on top of meat, lightly brushing with the melted butter as you go, then brush the top with remaining butter. Bake for 1 hour until potatoes are golden.