400g leeks, trimmed and sliced
800g boneless lamb, cubed
1 onion, peeled and finely chopped
800g potatoes, peeled and cut into ½ cm slices
300ml vegetable stock
1 tablespoon plain flour
2 garlic cloves, peeled and crushed
1 tablespoon olive oil
1 teaspoon chopped thyme
150ml white wine
Salt and pepper
Cook the leeks and onion.
Melt the butter in a casserole dish and add the leeks and onions stirring to coat in the butter. Cover the casserole dish and cook over a low heat for 10 minutes. Once cooked, lift out the leeks and onions using a slotted spoon and set aside.
Cook the lamb.
Toss the lamb in the flour to lightly coat. Add the olive oil to the casserole dish and heat it up. Brown the meat in batches with garlic, salt and pepper. Remove the casserole dish from the heat, take out the meat and set it aside.
Prepare the hotpot.
Layer half of the potatoes into the bottom of the casserole dish and season with salt and pepper. Spoon half of the leek mixture over the potatoes then add all the meat on top of the leeks. Add the rest of the leeks then arrange the remaining potatoes on top in an overlapping layer, sprinkle with herbs and pour in the stock and wine.
Return the casserole dish to the stove and bring it to the simmer. Cover the casserole dish and place in a pre-heated oven (170C) and bake for 1 hour and 50 minutes. Remove the lid and dot the potatoes with the rest of the butter and bake uncovered for a further 30 – 40 minutes until the potatoes are golden brown.