Rösti lamb hotpot

Rösti lamb hotpot

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(1 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 2
Top lamb mince and vegetables with a grated potato and cheese topping and serve in individual dishes for a delicious dinner for two

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal478
  • fat26g
  • saturates11g
  • carbs24g
  • sugars7g
  • fibre4g
  • protein34g
  • salt2.6g
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Ingredients

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped, or 140g frozen chopped onions
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g frozen lamb mince from a bag
  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

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

  • 2 tsp Worcestershire sauce
  • 2 tsp plain flour
  • 1 beef or lamb stock cube
  • 300g can small potatoes in water, drained
    Potato

    Potato

    po-tate-oh

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

  • 2 thyme sprigs, leaves picked
  • 2 tbsp grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • green vegetables, such as frozen peas or green beans, to serve

Method

  1. Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince, then pour in 300ml water and bubble, uncovered, for 15-20 mins until thickened. Divide between 2 individual baking dishes or mini pie dishes. Heat oven to 200C/180C fan/gas 6.

  2. Grate the potatoes into a bowl, add the thyme and season well. Sprinkle the grated potato over the lamb mince and scatter over the cheese. Bake for 25 mins until golden brown, blasting under the grill for 1 min or so to brown at the end if the pie needs a little colour. Serve with some green veg.

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Comments, questions and tips

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Minoo's picture
Minoo
3rd Jul, 2016
2.55
This was alright. I used fresh lamb mince rather than frozen but I found the sauce was quite runny. Not sure that was caused by the fresh lamb? I had never used tinned potatoes and they we ok, but then it doesn't take long to boil some so I'm not sure I'd use them again.
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