Welsh Lamb rarebit hotpot

  • Prep time 15 mins
  • Cook time 25 mins
  • Serves 4


  • 400g leftover, cold PGI Welsh Lamb (pulled shoulder or roast)
  • 2 medium leeks, sliced
  • 1 large onion, sliced
  • 400ml stock (vegetable or lamb)
  • 1 tbsp oil
  • 6-8 medium potatoes, cooked and thickly sliced
  • 150g Welsh cheddar cheese
  • 4 tbsp Welsh ale
  • 1 tsp (heaped) wholegrain mustard


  1. Heat the oil in a frying pan. Lightly fry the leek and onion until coloured.
  2. Add the lamb and stock. Heat through until piping hot. Transfer the mixture to an over proof dish.
  3. 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. Place under a hot grill for 10 minutes, until golden brown.
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