Ale and Heart Hot Pot

450g/1lb Beef Heart
450g/1lb Potatoes, thinly sliced
450g/1lb Leeks, thinly sliced
1 teasp Dried Thyme
½ teasp Dried Rosemary
Salt and Pepper
180ml/8fl.oz. Strong Beef Stock
180ml/8fl.oz. Brown Ale (beer)


1. Wash and trim the heart and slice thinly across the grain.

2. Preheat oven to 180C, 35OF, Gas mark 4 and grease an ovenproof casserole dish. Arrange half the heart slices over the base and sprinkle with some of the herbs and seasoning.

3. Arrange half the leeks over the hearts, season, then cover with half the potatoes. Repeat layering, adding the herbs and generous seasoning between each layer and finishing with potatoes.

4. Mix the stock and ale together and pour into the dish. Dot with butter, cover and bake in the centre of the oven for 2 hours.

5. Remove lid and cook for a further 45 minutes until potatoes are crisp and golden. Serve immediately.