Lamb Hotpot
A traditional British dish, this Lamb Hotpot is a hearty meal perfect for cold weather. Tender lamb, potatoes, and vegetables are slow-cooked to perfection.
Ingredients - Serves 6
- Salt and pepper - To taste
- Thyme - 1 teaspoon
- Worcestershire sauce - 1 tablespoon
- Beef stock - 500ml
- Flour - 2 tablespoons
- Butter - 50g
- Carrots - 2, peeled and sliced
- Onions - 2 large, sliced
- Potatoes - 1 kg, peeled and sliced
- Lamb - 1 kg, diced
Let's Get Started
- Preheat the oven to 160°C.
- Heat the butter in a large frying pan and brown the lamb on all sides. Remove the lamb and set aside.
- In the same pan, add the onions and carrots and cook until softened.
- Stir in the flour and cook for a minute, then add the beef stock, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
- In a large casserole dish, layer the lamb, onions, carrots, and potatoes, finishing with a layer of potatoes on top.
- Pour over the stock mixture, cover, and bake for 2 hours.
- Remove the lid and bake for another 30 minutes, or until the potatoes are golden and crispy.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 30g
- Carbs: 40g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
