Main course · British

Lamb Hotpot with Sliced Potato Crust

Name: Lamb Hotpot with Sliced Potato Crust
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 700 g lamb neck fillets, sliced; 800 g waxy potatoes, thinly sliced; 2 onions, thinly sliced; 2 carrots, sliced into rounds; 500 ml lamb stock; 2 tsp fresh rosemary, finely chopped; 2 tsp Worcestershire sauce; 2 tbsp sunflower oil

30 min Serves 4 ~696 kcal/serving ~£11.00 (£2.75/serving) Gluten-freeDairy-freeKid-friendly

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Ingredients

700 g lamb neck fillets, sliced
800 g waxy potatoes, thinly sliced
2 onions, thinly sliced
2 carrots, sliced into rounds
500 ml lamb stock
2 tsp fresh rosemary, finely chopped
2 tsp Worcestershire sauce
2 tbsp sunflower oil

Nutrition (per serving)

Calories: 696 kcal
Protein: 37.5 g
Carbohydrate: 41.9 g
of which sugars: 8.7 g
Fat: 40.9 g
of which saturates: 16.8 g
Fibre: 5.7 g
Salt: 1.50 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Preheat the oven to 170°C/fan 150°C. Brown the lamb slices in batches in the oil in a casserole dish, then set aside.
2
Layer the onions and carrots in the base of the casserole. Top with the browned lamb and pour in the stock and Worcestershire sauce. Season well and add the rosemary.
3
Arrange the potato slices in overlapping layers across the top, seasoning between each layer. Brush the top layer with a little oil.
4
Cover tightly with a lid or foil and cook in the oven for 1 hour 30 minutes.
5
Remove the lid, increase the oven to 200°C/fan 180°C and cook for a further 20–25 minutes until the potato topping is golden and crisp. Serve straight from the pot.

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