Name: Mini lamb hotpots
Total time: 2 h
Yield: 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

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Mini lamb hotpots

Mini lamb hotpots

Published: February 24, 2016 at 4:01 PM

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Makes 6

Easy

Total time: 2 hrs

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Make a batch of these mini lamb hotpots and freeze them for later. They're easy to make and under 500 calories each

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Alternatives

Complete the dish

Try these mini lamb hotpots, then check out our classic lamb hotpot, pork hotpot, chicken hotpot and Lancashire hotpot.

Ingredients

Nutrition

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

Nutrition: per serving

kcal382
fat21g
saturates10.2g
carbs24.3g
fibre4.3g
protein21.7g
salt0.6g

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.

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