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Easy lamb hotpot

A casserole dish serving easy lamb hotpot

Easy lamb hotpot

Name: Easy lamb hotpot
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 3
Ingredients: 700g large potatoes peeled; 1 tbsp sunflower oil plus extra for brushing; 1 large white onion sliced; 4 carrots chopped into small pieces; 12 lamb meatballs; 450ml chicken gravy (leftover or bought); 2 bay leaves; 2 thyme sprigs

Miriam Nice

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Serves 3

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 4.2 out of 5.19 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

700g large potatoes

peeled
1 tbsp sunflower oil

plus extra for brushing
1 large white onion

sliced
4 carrots

chopped into small pieces
12 lamb meatballs
450ml chicken gravy

(leftover or bought)
2 bay leaves
2 thyme sprigs

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Nutrition: Per serving

kcal565
fat20g
saturates7g
carbs65g
sugars14g
fibre10g
protein32g
salt2.4g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2017

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A star rating of 4.2 out of 5.19 ratings

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