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



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


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Cheese, Vegetables, Lamb

Recipe Type
Left Overs

Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.