Lamb Hotpot
This meal-in-one has it all – meat, veg and a layer of sliced potatoes covering the lot. It’s such a hearty, warming meal and is great to prepare in advance.
- Recipe serves4
- Preparation Time20 min
- Cooking Time120 min
Ingredients
- 1tbsp oil
- 600g stewing lamb, cut into large chunks
- 1 medium onion, sliced
- 2 carrots, peeled and sliced
- 20g plain flour
- 500ml boiling water
- 1 Knorr Lamb Stock Cube
- 1tsp gravy browning
- 1 bay leaf
- 750g potatoes, peeled and sliced
Method
- Heat oven to 160°C, 140°C fan, Gas Mark 3.
- Heat half the oil in a large shallow casserole dish. Brown the lamb and lift to plate.
- Fry the onions and carrots in the pan with the rest of the oil until golden. Sprinkle over the flour and allow to cook for a couple of minutes. Shake over the gravy browning, pour in the water and Knorr Stock Cube, then bring to the boil.
- Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
