Lean Lamb Hot Pot Recipes

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LAMB HOTPOT



Lamb Hotpot image

Lamb Hotpot

Yield 4

Number Of Ingredients 9

450g lean lamb mince
100g mushrooms, sliced
450ml good, hot lamb stock
2 tablespoons gravy granules
1 tablespoons fresh thyme leaves
2 leeks, finely sliced
50g Lancashire cheese, grated
675g potatoes, peeled and sliced
Melted butter

Steps:

  • In a non-stick pan dry fry the mince with the mushrooms for 4-5 minutes until browned. Add the stock, gravy granules and fresh thyme and cook for further 2-3 minutes until thickened. Season and transfer to an ovenproof casserole dish.Preheat the oven to 180-190C, 350-375F,Gas Mark 4-5.Cover the mince with the leeks and cheese. Layer over the potatoes brush with melted butter. Cover with foil and cook in preheated oven for 1 hours, uncover for the last 30 minutes to allow the potatoes to brown.Serve with pickled red cabbage or extra seasonal vegetables.

Nutrition Facts : Calories 440, Fat 18.6, SaturatedFat 10, Carbohydrate 41.700001, Sugar 4.2, Fiber 6.5, Protein 28.4, Sodium 2.1

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