Name: Leftover potato hotpot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 360 g potatoes cubed with skin on; 400 g left over lamb knuckles or chicken casserole; 1 red onion diced; 3 carrots skin scrubbed and thinly sliced; 1 leek thinly sliced; 2 rosemary; 1 Worcestershire sauce; 1 tsp flour wholewheat; 1 lamb or chicken stock cube made with 400 ml boiling water

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Ingredients (9)

360 g	potatoes — cubed with skin on
400 g	left over lamb knuckles or chicken casserole
1	red onion — diced
3	carrots — skin scrubbed and thinly sliced
1	leek — thinly sliced
2	rosemary
1	Worcestershire sauce
1 tsp	flour — wholewheat
1	lamb or chicken stock cube made with 400 ml boiling water

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Method:

Pre-heat oven to 200°C.

Add the cubed potatoes to a medium pot of boiling water and cook for 5 mins, drain and leave to cool.

In a large pan add 1 Tbs. of the olive oil and cook the onion, carrot and leek until they are glossy and cooked through.

Add the leftover lamb or chicken and heat for a few minutes to warm through, before adding in the flour.

Pour the Worcestershire sauce in to deglaze any residue on the bottom of the pan then pour in the stock and bring to a gentle simmer.

Add the rosemary to the pan; it should be at a very low heat.

Season to taste with black pepper.

Heat up the other 1 Tbs. of Olive Oil in a large frying pan and gently sauté the cubed par-cooked potatoes until they start to turn golden.

Pour the lamb mixture into a medium sized oven dish, top with the potatoes, place in the oven and bake for 10-15 mins.

Serve with steamed Gem Squash.

ALSO TRY:

Potato koeksisters

A delicious twist on a traditional treat! 1. Mash the potato and butter. Add the spices, salt, naartjie peel, water, sugar and egg.Mix well. Add flour, baking powder and yeast. Mix well. 2. Add oil a little at a time,mix well and knead until the dough no longer sticks to your hands.