Creamy Potato-Topped Lamb Hotpot
with Melted Cheese & Sour Cream
Creamy, indulgent and bursting with wholesome flavours, our creamy potato topped lamb hotpot is exactly what you need on a cold night.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
200
Lamb Mince
1
Finely Chopped Tomatoes
30
Tomato Puree
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Dried Oregano
150
Soured Cream
(Contains Milk)
1
Carrot
1
KNORR Chicken Stock
450
Potatoes
Not included in your delivery
100
Water for the Lamb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and bring a large saucepan of water to the boil with a pinch of salt. Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Peel the potatoes and slice into 1cm wide rounds.
Pop the potato slices into your pan of boiling water, cook until just soft, 12-15 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the slices to break up too much. Once cooked, carefully drain in a colander and set aside.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the lamb mince, cook until it has browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. Add the onion and carrot and cook until soft, another 6 mins, stirring occasionally. Stir in the garlic and dried oregano, cook for 1 minute, then add the chopped tomatoes, chicken stock powder, tomato puree and water (see ingredient list for amount). Add a pinch of salt, sugar and pepper.
Bring the mixture to the boil, then simmer until thick and tomatoey, about 10-14 mins. Stir occasionally. Meanwhile, pop the sour cream into a bowl. Grate the cheddar and add to the sour cream along with a pinch of salt and pepper. Stir together, set aside.
Once cooked, pour half the lamb mixture into an oven dish, layer half the potatoes on top, pour over the remaining lamb mixture and spread it out with a spoon. Layer over the remaining potatoes to cover the top. Spoon over the cheesy sour cream in dollops and spread it out with the back of a spoon. Bake on the top shelf of your oven until the top is golden, 10-12 mins.
While the hotpot bakes, do the washing up. Once cooked, spoon the hotpot into bowls and enjoy!
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