Cheesy Lamb & Leek Hotpot
A quick, easy version of a comforting hotpot
I'm not sure that there's anything more comforting than a hotpot...but they're a bit of a faff to make. This is a much quicker version that uses lamb mince instead of stewing lamb which takes much longer to cook.
The only way to really describe the comfort level of this dinner, is to say that it tastes like Sunday lunch at your mums! And like a Sunday lunch, this would be perfect with roasted veg and Yorkshire puddings.
I've written up the recipe below and I would love to know if this one's going on the list, A x
Tips & Tricks:
Lamb is quite a fatty meat. If it’s still oily after draining the fat from frying. Place it in a sieve and pour some boiling water over it before returning it to the pan.
If you’re looking for more alternatives to a Sunday roast, try my Chicken and Stuffing Balls with roasties and Yorkshire puddings
Up the veg by adding finely chopped green beans
Swaps:
Use beef mince instead of lamb mince if you prefer - it’s cheaper and less fatty
You can make this vegetarian by using veggie mince and vegetable stock instead of lamb and chicken stock
Feeds 4
400g leeks finely sliced
150g carrots peeled and finely chopped
Oil for frying.
600g potatoes
500g 10% fat Lamb mince
2.5 tbsp plain flour
2 cloves garlic finely chopped
500ml chicken stock
100g frozen peas
2 tsp fresh chopped rosemary
25g butter melted
80g grated cheddar cheese
Heat a drizzle of oil in a large non-stick pan that can go in the oven and on the hob. If you don't have one don't worry, you can transfer it to a baking dish.
Add the leeks and carrots to the pan and fry for 5 minutes, stirring occasionally.
Peel the potatoes and cut them into very thin slices. Place the slices in a bowl of cold water.
Add the lamb mince to the leeks and fry for 5 minutes until browned. Drain off any excess fat.
Heat the oven to 180C (Fan)
Stir in the flour and chopped garlic and fry for 1 minute until the flour has disappeared.
Slowly add the chicken stock a little at a time. Stir continuously and bringing it to the boil each time before adding more, until you have a sauce.
Stir in the frozen peas and chopped rosemary. Season with salt and pepper. If your pan can't go in the oven, transfer it to an ovenproof dish.
Drain the water from the potatoes and pat dry with a clean tea towel. Lay the potatoes over the top of the lamb, slightly overlapping at the edges.
Brush the top with a little melted butter and bake in the oven for 30 minutes or until the potato is tender.
Remove from the oven and turn on the grill to medium.
Sprinkle the top of the potatoes with grated cheese and place under the grill for 7 minutes or until golden brown and cooked through