Is it teething time for your little one?

Birr hot pot

Chef: Rudd's
Prep: 15 mins
Cook: 45 mins
Birr hot pot
This will keep you warm during the cold evenings ahead. 

5 Slices Rudd’s Roulade

220g lamb (Stewing), diced

5 medium potatoes, cut thin rounds

115mls stock

1 each onion/celery /carrots, sliced

100g parmesan, grated

Salt

Pepper

Thyme leaves

Slice the potatoes finely, using a mandolin if possible

Heat a casserole dish with a little oil over a medium heat stove

Cook the lamb with the sliced onions until brown, then add the celery and carrots

Lay the Rudd’s Roulade on top of the celery and carrots, then layer one layer of potatoes on top of the Roulade.  They should overlap slightly and form a pretty circular pattern

Sprinkle parmesan cheese over this layer of potatoes and repeat the sliced potato layer again, but this time leave a hole in the centre

Top the potatoes with thyme leaves and ground black pepper then pour the hot stock into the hole and fill up to just below the potatoes.

Cover the casserole with a lid and bake for 35 minutes

Remove the lid, and return the uncovered casserole to brown in the oven for 5 more minutes before serving

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Cheese, Vegetables, Lamb

Recipe Type
Left Overs

Level of Difficulty
Easy

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