Lamb Hotpot Recipe with Swede Topping

Lamb hotpot with swede topping

Name: Lamb hotpot with swede topping
Total time: 2 h 10 min
Yield: Serves 6
Ingredients: 1 kg lamb or diced stewing lamb; oil; 2 onions chopped; 2 carrots chopped; 2 tbsp plain flour; 2 bay leaves; 500ml lamb stock; Worcestershire sauce; 1 peeled swede quartered and thinly sliced; butter; chopped to serve parsley

Published: March 25, 2015 at 3:08 PM

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Serves 6

Easy

Total time: 2 hrs and 10 mins

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Our hotpot recipe is quite soupy, the gravy produced is broth-like and there should be plenty to spoon over each serving. Topping with swede instead of potato makes for a delicious twist on this British classic

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Alternatives

Complete the dish

Try this lamb and swede hotpot, then check out our classic lamb hotpot, pork hotpot, chicken hotpot and Lancashire hotpot.

Ingredients

Nutrition

1 kg lamb or diced stewing lamb
oil
2 onions

chopped
2 carrots

chopped
2 tbsp plain flour
2 bay leaves
500ml lamb stock
Worcestershire sauce
1 peeled swede

quartered and thinly sliced
butter
chopped to serve parsley

Nutrition: per serving

kcal474
fat31g
carbs15.2g
fibre4.3g
protein33.8g
salt0.3g

Method

step 1

Brown the lamb in batches in a little oil and then put it into a deep ovenproof frying pan with a lid. Brown the onions in a little more oil followed by the carrots and add these to the lamb. Tuck in the bay leaves. Add the flour to the browning pan and stir for 2 minutes then add the stock, bring to a boil and scrape the base well. Shake in Worcestershire sauce and season, tip onto the lamb. put a lid on and cook for 1½ hours. Layer the swede on top, seasoning as you go and dot butter over the top. Put the lid back on and cook for 20 minutes. Grill to brown up the top before serving scattered with parsley.

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