Easy lamb hotpot

BBC Good Food - - Easiest Ever -

SERVES 3 PREP 15 mins COOK 55 mins EASY

700g large pota­toes, peeled

1 tbsp sun­flower oil, plus ex­tra for brush­ing

1 large white onion, sliced

4 car­rots, chopped into small pieces

12 lamb meat­balls

450ml chicken gravy (left­over or bought)

2 bay leaves

2 thyme sprigs

1 Boil the pota­toes in a saucepan of boil­ing wa­ter for 15 mins un­til par-boiled, then drain and leave to steam dry and cool.

2 Heat oven to 200C/180C fan/gas 6. Heat the oil in a large fry­ing pan and fry the onion for 10 mins or un­til start­ing to soften. Add the car­rot and cook for 5 mins un­til ten­der. Tip the car­rot and onion mix­ture into a large 2-litre oven­proof dish. Put the pan back over high heat. Fry the lamb meat­balls, turn­ing, un­til golden on the out­side. Put the meat­balls into the oven­proof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.

3 Thinly slice the cooled pota­toes and ar­range over the top of the meat­balls. Brush the potato with 1-2 tsp oil and add a good grind­ing of black pep­per. Bake in the oven for 20-25 mins un­til the pota­toes are ten­der and start­ing to be­come crisp at the edges, and the gravy is bub­bling.

GOOD TO KNOW fi­bre • 2 of 5-a-day

PER SERV­ING 565 kcals • fat 20g • sat­u­rates 7g • carbs 65g • sug­ars 14g • fi­bre 10g • pro­tein 32g • salt 2.4g

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