Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mini lamb hotpots
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Ingredients
- 500g lamb leg, trimmed of fat and cut into chunks
- 2 tbsp plain flour
- for frying oil
- 1 large onion, finely sliced
- 2 carrots, peeled and thinly sliced
- a bunch flat-leaf parsley, chopped
- (Maris Piper work well) 500g potatoes, peeled and thinly sliced
- 650ml lamb or chicken stock
- butter
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Toss the lamb in the flour and season. Heat 1 tbsp oil in a non-stick frying pan and fry the meat until it’s browned all over, then scoop out. Do this in batches, a few pieces at a time, so you don’t overcrowd the pan. Divide the meat, onions, carrots and parsley into 6 individual ovenproof dishes, and season well.
- STEP 2
Top with a thin layer of potato on the top then put on a baking tray. Divide the stock between the hotpots and add a few dots of butter on top. Cover the whole tray in foil and cook for 45 minutes – 1 hour until the potatoes are soft, then cool.
- STEP 3
Cover each dish individually with foil, and freeze for up to 3 months. To serve, defrost completely, in the fridge, overnight. Heat the oven to 190C/fan 170C/gas 5 and remove the foil, add another dot of butter to the tops. Cook for 30 minutes until the top is crisp and golden, and the filling is piping hot.
