Easy Minced Lamb Hotpot
This Easy Minced Lamb Hotpot is a hearty, comforting dish which will be loved by the whole family! I’ve topped this version with sweet potato for a bit of a twist!
Servings: 6 Servings
Calories: 345kcal
Ingredients
- 500 g (1 lb) lamb mince
- 1 onion finely diced
- 150 g (5 oz) carrot approx 3 small finely diced
- 100 g (3.5 oz) peas
- 400 ml ( 13.5 fl oz) lamb stock Knorr Stock Pot
- 1 bay leaf
- 1 tablespoon flour can be substituted for gluten free flour
- ½ teaspoon dried thyme
- 300 g (10.5 oz) sweet potato thinly sliced into rounds about ½cm thick
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180˚C / 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 into a bowl.
- 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 along with the bay leaf. 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 potato slices 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
See the recipe post for more detailed guidance and instructions.
Top Tips
- Lamb Fat: Do not pour the lamb fat down the sink as it can block your pipes. Leave the fat in a bowl on the kitchen side until set and then discard in the bin.
- Slice The Potatoes Evenly: Try and get all the slices the same thickness, about ½ cm so they cook evenly and get nice and crispy. You can either use a knife or a mandolin slicer
- Bayleaf: Don’t forget to remove the bayleaf before eating!
- Resting Time: Let the hotpot rest for 10 minutes after cooking. This helps to enhance the flavours before serving.
Nutrition
Calories: 345kcal | Carbohydrates: 18g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 505mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11402IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg
