Lancashire Style Leeks With Lamb Recipe

Name: Lancashire Style Leeks With Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 leeks; 225 g carrots; 2 tablespoons oil; 675 g ground lamb; salt; pepper; 2 tablespoons plain flour; 1 lamb stock cube or 1 chicken stock cube; 600 ml water; 1 bay leaf; 1 dash Worcestershire sauce; 1 kg potato; butter

Servings: persons

4 leeks
225 g carrots
2 tablespoons oil
675 g ground lamb
salt
pepper
2 tablespoons plain flour
1 lamb stock cube or 1 chicken stock cube
600 ml water
1 bay leaf
1 dash Worcestershire sauce
1 kg potato
butter

1
Slice and wash the leeks.
2
Slice the carrots.
3
Heat oil in a large frying pan.
4
Add the veg and fry for a few minutes.
5
Then stir in lamb; add seasoning and fry until browned.
6
Stir on the flour.
7
Crumble in stock cube and then pour in water.
8
Add bay leaf and Worcestershire sauce.
9
Bring to boil for and couple of minutes.
10
Transfer to a large ovenproof dish.
11
Slice the potatoes thickly and lay overlapping on top of meat.
12
Dot with butter; cover with foil and then bake at 200c for 30 minutes.
13
Remove foil and bake an additional 45 minutes until browned on top.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 leeks, 225 g carrots, 2 tablespoons oil, 675 g ground lamb, and more.

Yes, Lancashire Style Leeks With Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lancashire Style Leeks With Lamb

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