Lamb and potato torte recipe
A simple pie of slow cooked lamb covered with potatoes. Stephen recommends using Welsh lamb.
Ingredients
- 2 kg lamb shoulder (bone in, approx weight)
- 2 carrots, peeled
- 2 sticks celery, roughly chopped
- 2 cloves garlic, skins on, lightly crushed
- 1 sprig rosemary
- 1 bay leaf
- 1.5 kg potatoes (preferably Maris Piper), peeled
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 570 mins
- Serves: 6
Step-by-step
- Pre-heat your oven to gas mark 1/2/120°C
- Firstly, braise the Welsh Lamb by placing the lamb, carrots, celery, garlic and herbs in a deep roasting tray. Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours. After eight hours, allow it to cool.
- Next, take all the meat from the bone, reserve the stock vegetables, then strain and reduce the cooking liquor by two thirds to create a concentrated stock.
- To assemble the torte cut the potatoes into 2mm thick slices, take a baking dish 25cm wide and 4 or 5cm deep and smear the inside with chopped garlic.
- Lay the potato slices, ensuring that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and then season.
- Place half of the Welsh Lamb and stock veg over the potato to form a solid layer about 1.5cm thick.
- Repeat the layering process, finishing off with a double layer of potato and season again. Pour the reserved stock over the torte and allow to soak in.
- Cover the dish with a lid or foil and cook at 160°C for about 1 1/4 hours. Then remove the lid or foil and cook until the top is light golden brown.
- Serve straight to the table with your choice of vegetables or salad.
This recipe was created for the Welsh Lamb Club.
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