Welsh Lamb Rarebit Hotpot

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Wednesday 11th September 2019


400g leftover cold Welsh Lamb (pulled shoulder / roast)

2 medium leeks, sliced

1 large onion, sliced

400ml stock (vegetable or lamb)

1tbsp oil

6-8 medium potatoes, cooked and thickly sliced

150g Welsh Cheddar cheese

4tbsp Welsh ale

1tsp (heaped) wholegrain mustard


  1. Heat the oil in a frying pan.
  2. Lightly fry the leek and onion until coloured.
  3. Add the Welsh Lamb and stock. Heat through until piping hot.
  4. Transfer the mixture to an over proof dish.
  5. Overlap the sliced potatoes around the edge of the dish.

To make the rarebit:

  1. Combine the cheese, mustard and ale to a thick paste.
  2. Spread the paste over the potatoes.
  3. Place under a hot grill for 10 minutes, until golden brown.

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