NewsletterGet the latest news, offers and competions from Kitchen Goddess direct to your inbox.
Welsh Lamb, potato, leek and fennel gratin by Eat Welsh Lamb
A great recipe for the whole family – hearty, wholesome and enough to go round.
Prep Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
450g (1lb) lean Welsh lamb mince
1 onion, chopped
1 garlic clove, crushed
2 sprigs thyme
150ml (¼pt) lamb stock
2 leeks, washed and sliced
2 large potatoes, peeled and thinly sliced
½ small fennel bulb, thinly sliced
300ml plain yogurt
75g (3oz) crumbly white cheese
25g (1oz) fresh breadcrumbs
GD Star Rating
Utensils & EquipmentOvenproof shallow dish
Non Stick Pan
Preheat oven to Gas Mark 4-5, 180°C, 350°F
In a non-stick pan dry fry lean lamb mince for 4-5 minutes with onion, garlic and thyme until browned. Drain off the fat, add stock and season, cook for 2-3 minutes.
Meanwhile blanch together in boiling water the leeks, potato and fennel. Drain well.
Using an ovenproof shallow dish place half the mince mixture on the base of the dish. Top with half the leeks, potato and fennel. Finishing with the top layer of potatoes.
Mix yogurt with cheese, pour over dish. Sprinkle with breadcrumbs, loosely cover with foil and cook for 10 minutes. Remove foil and bake for a further 30 minutes until topping is golden brown.