Skip to content
Lamb and bean hotpot recipe

Lamb and bean hotpot recipe

116 ratings

There's nothing more comforting than homemade lamb hotpot. Tender lamb and British vegetables topped with crisp, finely sliced potatoes makes a delicious family weekend meal. See method

  • Serves 6
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 560 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 625g diced lean lamb
  • 1 clove garlic, finely chopped
  • 2 red onions, cut into wedges
  • 1 tbsp plain flour
  • 2 leeks, trimmed, sliced
  • 3 large carrots, peeled and sliced
  • 2 bay leaves
  • 1 lamb stock pot, made up to 600ml
  • 300g can flageolet beans
  • 6 tbsp fresh flat-leaf parsley, chopped
  • 750g white potatoes, peeled and thickly sliced
  • 50g butter, melted
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2345kj
    560kcal     28%

  • Fat

    21g 30%

  • Saturates

    9g 45%

  • Sugars

    12g 13%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 60.2g Protein 37.1g Fibre 18.4g

Method

  1. Heat oil in a large heavy-based casserole dish and cook the lamb over high heat for 4-5 minutes until browned. Add garlic and onions. Cook for further 2-3 minutes until softened slightly. Sprinkle the flour over. Toss well to coat.
  2. Add leeks, carrots and bay leaves and pour in stock. Bring to boil, cover and cook for 40 minutes until meat is tender. Remove the lid for final 15 minutes of cooking.
  3. Meanwhile cook the potatoes in a large pan of water for 10 minutes. Drain well. Preheat the oven to Gas Mark 6, 200°C, fan180°C.
  4. Remove the meat and vegetables from heat and add the beans and parsley. Stir well. Layer potatoes on top of meat, lightly brushing with the melted butter as you go, then brush the top with remaining butter. Bake for 1 hour until potatoes are golden.

Freezing and deforsting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.