Lamb hotpot with crispy potatoes
Tender lamb and onions in gravy under a lid of crispy, golden potato slices.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Diced lamb400 g
- Brown onions250 g
- Carrots250 g
- White potatoes900 g
- Vegetable stock cubes2 cubes
- Butter25 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, plain flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Heat the oven to 180°C (160°C fan). Heat a tablespoon of oil in a flameproof casserole over a medium-high heat and brown the diced lamb for 5 minutes. Slice the onions and carrots, add and cook for 5 minutes.400 g diced lamb250 g brown onions250 g carrots
- Stir in a tablespoon of flour, then the crumbled stock cubes, 500 ml of water and a pinch of dried thyme or mixed herbs. Bring to a simmer and season.2 cubes
- Peel the potatoes and slice thinly. Layer them over the top, overlapping, brush with melted butter or oil and season. Cover and bake for 1 hour 15 minutes, then uncover and bake for 30 minutes more, until the potatoes are golden and crisp.900 g white potatoes25 g butter
Overlap the potato slices like roof tiles. The edges catch and go crunchy.
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