Cheese and Potato-Topped Lamb Hotpot
Ingredients
Serves 6
1 onion
2 garlic cloves
200g lamb mince
400g chopped tomatoes
200g Shorrock’s Lancashire Bomb
600g potatoes
1tsp oregano
12oml chicken stock
100ml sour cream
1 large carrot
How to make it
Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb, cooked with onion and topped with potato. We’ve added a helping of Shorrock’s Lancashire Bomb for added creaminess.
Filling
- Preheat the oven to 220°C Fan / 420°F / Gas Mark 7
- Bring a large saucepan of water to the boil, and add the potatoes. Cook until just soft, around 15 mins
- Drain and leave to one side
- Drizzle some oil in a frying pan
- On a medium heat, add lamb mince
- Add the onions and carrot and cook for about 5 mins, until everything looks softer
- Add the garlic and dried oregano
- Once everything looks suitably soft, add the chopped tomatoes
- Add the chicken stock, tomatoe puree and water
- Season with salt and pepper
- Bring the mixture to a boil then simmer until the sauce becomes thick
- In another bowl, crumble the cheddar and sour cream
- Season
Assembly
- Pour the lamb hotpot mix into an oven proof dish
- Top with small dollops of the creamy cheese mixture
- Arrange the potato slices on top
- Finish with more dollops of the creamy cheese
- Bake for 10-12 mins, until the potatoes are lovely and creamy
Bake & serve!
- Lamb hotpot has all your veg and meat in one, so simply serve as it is!
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