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Rösti lamb hotpot

Top lamb mince and vegetables with a grated potato and cheese topping and serve in individual dishes for a delicious dinner for two

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 478
  • Carbohydrates 24
  • Saturated Fat 11
  • Sugar 7
  • Protein 34
  • Fat 26
  • Fibre 4
  • Salt 2.6

Nutrition per serving

  • Calories 478
  • Carbohydrates 24
  • Saturated Fat 11
  • Sugar 7
  • Protein 34
  • Fat 26
  • Fibre 4
  • Salt 2.6

Ingredients

  • 2 tsp olive oil
  • 1 onion, chopped, or 140g frozen chopped onions
  • 300g frozen lamb mince from a bag
  • 1 carrot, finely chopped
  • 2 tsp Worcestershire sauce
  • 2 tsp plain flour
  • 1 beef or lamb stock cube
  • 300g can small potatoes in water, drained
  • 2 thyme sprigs, leaves picked
  • 2 tbsp grated cheddar
  • green vegetables, such as frozen peas or green beans, to serve

Method

  1. Heat the oil in a large pan. Add the onion and sizzle for a few mins to soften. Add the lamb mince, carrot and Worcestershire sauce. Season well, and sizzle for 10 mins. Drain off any excess fat, then add the flour and crumble in the stock cube. Stir into the mince, then pour in 300ml water and bubble, uncovered, for 15-20 mins until thickened. Divide between 2 individual baking dishes or mini pie dishes. Heat oven to 200C/180C fan/gas 6.

  2. Grate the potatoes into a bowl, add the thyme and season well. Sprinkle the grated potato over the lamb mince and scatter over the cheese. Bake for 25 mins until golden brown, blasting under the grill for 1 min or so to brown at the end if the pie needs a little colour. Serve with some green veg.

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