Minced Lamb Hotpot
This Minced Lamb Hotpot is a cozy, comforting dish inspired by traditional British meat pies and stews. It combines tender minced lamb with an array of aromatic vegetables and herbs, all topped with a crispy potato layer. This recipe is a celebration of hearty flavors and rustic elegance that will warm you even on the coldest of winter nights.
Ingredients
Meat and Vegetables
500 g ground lamb (minced lamb) - preferably grass-fed for a richer flavor
2 tbsp olive oil - extra virgin
1 large white onion - finely chopped
2 cloves garlic - minced
2 medium carrots - diced
2 stalks celery - diced
1 cup beef stock (beef broth or beef bouillon) - low sodium- 1 cup canned diced tomatoes
1 tbsp tomato paste
2 tsp dried rosemary
2 tsp dried thyme
2 pieces bay leaf (bay leaves)
Potato Topping
4 medium potatoes - peeled and thinly sliced
2 tbsp butter - melted
1 tsp salt - to taste
1 tsp ground black pepper - freshly ground
Instructions
- Preheat your oven to 180°C (350°F). In a large pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
- Add the minced lamb to the pan, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the diced carrots and celery, cooking for an additional 3 minutes or until slightly tender.
- Add beef stock, canned tomatoes, tomato paste, rosemary, thyme, and bay leaves. Stir well and bring to a gentle simmer. Reduce heat to low and cover, let it simmer for 20 minutes for flavors to meld.
- Meanwhile, arrange potato slices on top of the meat mixture in a shingled pattern. Brush with the melted butter and sprinkle with salt and pepper.
- Transfer the pan to the oven and bake uncovered for 60 minutes, or until potatoes are golden brown and crispy.
- Remove bay leaves before serving. Let it rest for 5 minutes before portioning and serving.
Notes
For a quicker preparation, consider using pre-sliced potatoes available in some markets. These can cut down on prep time significantly. If dietary restrictions require, you can substitute the butter with olive oil or a dairy-free alternative. For an added layer of flavor, sprinkle grated cheese over the potatoes before baking!
Nutrition
Calories: 684kcalCarbohydrates: 49gProtein: 28gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 106mgSodium: 973mgPotassium: 1614mgFiber: 7gSugar: 7gVitamin A: 5463IUVitamin C: 54mgCalcium: 111mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
