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Easy lamb hotpot New-recipe-icon

Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep

  • Prep: 15 mins
    Cook: 55 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 565
  • Carbohydrates 65
  • Saturated Fat 7
  • Sugar 14
  • Protein 32
  • Fat 20
  • Fibre 10
  • Salt 2.4

Nutrition per serving

  • Calories 565
  • Carbohydrates 65
  • Saturated Fat 7
  • Sugar 14
  • Protein 32
  • Fat 20
  • Fibre 10
  • Salt 2.4

Ingredients

  • 700g large potatoes, peeled
  • 1 tbsp sunflower oil, plus extra for brushing
  • 1 large white onion, sliced
  • 4 carrots, chopped into small pieces
  • 12 lamb meatballs
  • 450ml chicken gravy (leftover or bought)
  • 2 bay leaves
  • 2 thyme sprigs

Method

  1. Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.

  2. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.

  3. Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.

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