Lamb and bean hotpot recipe

83 ratings Rate
  • Serves 6
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 560 calories / serving
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Lamb and bean hot pot

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.

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.

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.

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.

  • Ingredients

  • 2tbsp olive oil
  • 625g (1¼lb) lean, diced lamb
  • 1 clove garlic, finely chopped
  • 2 red onions, cut into wedges
  • 1tbsp plain flour
  • 2 leeks, trimmed, sliced
  • 3 large carrots, peeled, sliced
  • 2 bay leaves
  • 600ml (1 pint) lamb stock
  • 300g flageolet beans
  • 6tbsp fresh flat-leaf parsley, chopped
  • 750g (1½lb) white potatoes, peeled and thickly sliced
  • 50g (2oz) melted butter
  • 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


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