A casserole dish serving easy lamb hotpot

Easy lamb hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 55 mins

Easy

Serves 3

Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep

Nutrition and extra info

Nutrition: Per serving

  • kcal565
  • fat20g
  • saturates7g
  • carbs65g
  • sugars14g
  • fibre10g
  • protein32g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 700g large potatoes, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp sunflower oil, plus extra for brushing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large white onion, sliced
  • 4 carrots, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 12 lamb meatballs
  • 450ml chicken gravy (leftover or bought)
  • 2 bay leaves
  • 2 thyme sprigs

Method

  1. Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.

  2. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.

  3. Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.