This is a quick, flavoursome hotpot recipe that pleases everyone at home! Although mum often used the more classic version of lamb pieces slow cooked stew topped up with potatoes.
Ingredients
Serves 4
- 1 tbsp olive oil
- 2 onions, diced
- 2 carrots, diced
- 2 garlic clove, crushed
- 500g minced lamb, finely chopped
- 1 teaspoon dried mixed thyme
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 200ml chopped tomatoes
- 500ml beef or vegetable stock
- 500g salad potatoes
- 75g butter, plus extra to top the pie
- Salt and pepper
Method
- Preheat the oven to 180C 2. Place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened. Strain the potatoes into a large colander. Once cooled enough, slice them and keep them aside.
- Meanwhile, over high heat, drizzle the oil in a large sauté pan, add the lamb mince and sear for 4-5 minutes until browned, breaking up any lumps with the back of a wooden spoon. Remove from the heat and pour the coloured mince lamb into a bowl.
- Place the sauté pan back over high heat. Add the onion, carrot and garlic together with the dried herb and sauté for 3-4 minutes.
- Stir in back the minced lamb into the sauté pan and season well with salt and pepper. Add the tomato puree, Worcestershire sauce, tomato and stock and bring to a simmer.
- Cook gently with a lid for another 10-15 minutes until completely tender. Check the seasoning.
- Divide the mixture into gratin dishes and layer sliced potatoes over lapping each others. Add dices of fresh butter, season well with salt and pepper. And some rosemary if desired.
- Place in the oven and continue to cook for 20-25 minutes until bubbling hot and the potatoes are golden brown. Serve immediately with some crisp green vegetables.
