Mini lamb hotpots

Mini lamb hotpots

  • makes 6
  • A little effort

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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Ingredients

  • lamb leg 500g, trimmed of fat and cut into chunks
  • plain flour 2 tbsp
  • oil
 for frying
  • onion 1 large, finely sliced

  • carrots 2, peeled and thinly sliced
  • flat-leaf parsley a bunch, chopped
  • potatoes (Maris Piper work well) 500g, peeled and thinly sliced
  • lamb or hicken stock 650ml
  • 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.

 

Nutritional Information

  • Kcals 382
  • Fat 21g
  • Saturates 10.2g
  • Carbs 24.3g
  • Fibre 4.3g
  • Protein 21.7g
  • Salt 0.6g
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