A perfect, comforting dish which will be loved by the whole family. This Lamb and Sweet Potato Hotpot is dairy & egg free and can also be adapted to be made gluten free too!
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When the weather is cold outside, comfort food is what you need and it doesn’t get much better than this!
This dairy free lamb and sweet potato hotpot makes a welcome change to the humble Shepherds Pie.
When managing food allergies, one of the hardest things can be finding meals to cook that are suitable for the whole family to enjoy.
Back when my daughter was little, I always cooked her a separate dinner, as the lack of free from products, my fears about what to cook and her different range of allergies meant she ate very plain food. (Her staple dinner was chicken, rice and vegetables).
As time went on, my confidence in being able to provide safe, tasty food grew and in time we were all able to enjoy family dinners together eating the same meal.
This dinner was one of the first that we all enjoyed together. It felt so lovely to all be able to sit down together and eat the same food.
Can Dairy Free Lamb and Sweet Potato Hotpot be top 14 Allergen Free?
Of course!
If you make the recipe using the exact brands you find at the bottom of this page, then the only allergen this dairy free Lamb and Sweet Potato Hotpot will contain is gluten, however you can easily swap the flour to a gluten free version and then the dish will be free from the top 14 allergens! (Please do always double check packaging as ingredients can change )
Stock
You need to be really careful with stock cubes / stock pots as a lot of them contain milk, gluten and celery.
I always use the Knorr stock pot’s.
The lamb stock pot is free from the top 14 allergens!!
(Again, always double check all packaging as ingredients can change) .
Gluten Free
I have used normal flour in the recipe below as we are ok with gluten in our house, however you can easily swap plain white flour for a gluten free flour like this one and the recipe will be gluten free.
How to make Dairy Free Lamb and Sweet Potato Hotpot?
- Preheat your oven to 180 degrees / gas mark 4 and boil the kettle
- Chop the carrot and onion – I prefer to finely dice as as my children are fussy with their vegetables, however feel free to leave them bigger.
- Heat an oven proof casserole dish on a medium heat and fry off the carrot & onion in some oil. If you don’t have an oven proof dish that will work on your hob, just use a saucepan and then transfer the mixture into a casserole dish before putting in the oven.
- Once soft remove the carrot and onion from the pan and set aside.
- Add the lamb mince to the pan, breaking it up with a wooden spoon and pan fry until browned.
- Once the lamb is browned, drain the fat from the pan.
- Add the carrot and onion mixture back into the pan with the lamb.
- Add the peas.
- Stir in the flour, then add the stock.
- Stir again and let it cook out for a few minutes allowing the sauce to thicken.
- Season with some black pepper, you probably don’t need salt as the stock is quite salty, especially if you are serving to young children.
- Meanwhile, peel and slice the sweet potatoes. The thinner you slice them the crispier they will become, around 1/2 cm is good.
- If you are using a different pan, transfer the mixture to your oven proof dish.
- Arrange the sweet potatoes over the top of the mixture in a fan pattern.
- Sprinkle some dried thyme over the top of the sweet potatoes and bake in the oven until bubbling and the potatoes have crisped up. About 35-45 minutes depending on your oven.
How Can I store Leftovers?
The hotpot will keep in the fridge for a couple of days.
This is a great recipe to batch cook and then freeze in individual portions. It will keep[ in the freezer for up to 3 months. When ready to eat, defrost in the fridge overnight and then re-heat in the microwave or oven until piping hot.
Let me know if you love the recipe using the comment section below!
Check out my other family dinner recipes
Dairy Free Chicken Potato Topped Pie
Dairy & Egg Free Homemade Chicken Goujons
This Recipe Is Free from (if using brands below- Please always double check packaging)
- Crustaceans
- Eggs
- Fish
- Celery
- Lupin
- Milk
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
- Soya
- Sulphur dioxide and sulphites
Contains
- Gluten – (Can be made gluten free by using gluten free flour)
PLEASE ALWAYS DOUBLE CHECK ALL PACKAGING FOR ALLERGENS
Dairy Free Lamb & Sweet Potato Hotpot
Ingredients
- 500 g lamb mince
- 1 onion finely diced
- 150 g carrot approx 3 small finely diced
- 100 g peas
- 400 ml lamb stock Knorr Stock Pot
- 1 bay leaf
- 1 tbsp flour can be substituted for gluten free flour
- ½ tsp dried thyme
- 300 g sweet potato thinly sliced into rounds about ½cm thick
- 1 tbsp olive oil
Instructions
- Preheat the oven to 180 degrees / gas mark 4 and boil the kettle.
- Finely dice the carrot and onion.
- Heat an oven proof casserole dish on a medium heat and fry off the carrot & onion for 3-4 minutes in the olive oil. If you don’t have an oven proof dish that will work on your hob, just use a saucepan and then transfer the mixture into a casserole dish before putting in the oven.
- Once soft, remove the carrot and onion from the pan and set aside.
- Add the lamb mince to the pan, breaking it up with a wooden spoon and pan fry for around 5-6 minutes until browned.
- Once the lamb is browned, drain the fat from the pan
- Add the carrot and onion mixture back into the pan with the lamb, then add the peas to the pan.
- Stir in the flour, make up the stock then add to the pan. Season with black pepper.
- Stir again and let the mixture cook out for a few minutes allowing the sauce to thicken.
- Meanwhile, peel and slice the sweet potatoes into rounds about ½cm thick.
- If you are using a different pan, transfer the mixture to your oven proof dish.
- Arrange the sweet potatoes over the top of the mixture in a fan pattern
- Sprinkle some dried thyme over the top of the sweet potatoes and bake in the oven for 40-45 minutes until bubbling and the potatoes have crisped up.
Notes
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