Hash brown lamb pot in 30 minutes!
This easy lamb hotpot is delicious comfort food that is perfect for a cosy and filling dinner after a busy day. It creates 1 generous serving, making it a great option when you are cooking for yourself and want something homemade without having to prepare a large batch. If you are cooking for more people, simply multiply each ingredient by the number of servings you need.
This recipe puts a simple twist on a traditional lamb hotpot by using crispy, golden hash browns instead of slices of potato. The hash browns cook until beautifully crisp and golden on top, while the lamb underneath stays rich, tender and full of flavour. It is a warming combination that is perfect for colder evenings or whenever you are looking for something hearty and comforting.
Another great thing about this recipe is that it is all cooked in one pan, helping to keep preparation simple and reducing the amount of washing up afterwards. It is also a useful recipe to have on hand when you want a proper homemade meal but do not want to spend hours in the kitchen. The ingredients are straightforward, and the finished dish feels much more satisfying than a quick ready meal.
Each serving provides 610 kcal, 35.3g protein, 35.1g carbohydrate (of which 9.7g sugars), 35.2g fat (of which 10.1g saturates), 5.5g fibre and 3.02g salt. It takes less than 30 minutes to prepare and around 30 minutes to 1 hour to cook, giving you plenty of time to get everything ready while the hotpot cooks.
Whether you are making it for a quiet night in, looking for an easy student-friendly dinner or simply want some comforting food without too much effort, this lamb hotpot is a simple and satisfying choice. The crispy hash brown topping makes it extra delicious and gives the dish a golden finish that is hard to resist.
Hash brown lamb pot- ingredient list!
2 tsp olive oil and ½ finely sliced white onion
One little carrot, sliced finely
125g/4½oz of minced lamb
One fresh rosemary sprig with the stalk cut off and the leaves chopped finely
Two bay leaves
Worcestershire sauce, two teaspoons
One teaspoon of regular flour
Half a cube of stock (beef, chicken, or lamb)
3–4 hash browns, salt, and freshly ground black pepper
To serve, fresh parsley
Hash brown lamb pot- step by step instruction guide!
Step 1
Preheat the oven to 220C/200C Fan/Gas 7 so it is hot and ready when the hotpot is prepared. Place a small, ovenproof pan, around 18–20cm/7–8in in diameter, over a medium heat and add the olive oil, followed by the chopped onion and carrot. Fry the vegetables for around 7–8 minutes, stirring frequently to make sure they cook evenly and do not stick to the bottom of the pan. Continue cooking until the onion has softened and become translucent and the carrot has started to soften. This helps to build a good base of flavour for the lamb hotpot before the remaining ingredients are added.
Step 2
Add the lamb mince and rosemary to the softened vegetables and increase the heat slightly. Cook for several minutes, stirring regularly and breaking up the mince with a wooden spoon, until the lamb is thoroughly cooked and has developed a deep brown colour. The browning will add extra flavour to the hotpot, so don't worry if small pieces of lamb or vegetables begin to stick to the bottom of the pan.
Step 3
Add the bay leaves and Worcestershire sauce, stirring well to combine everything. Continue cooking for around 1 minute, allowing the Worcestershire sauce and herbs to release their flavours. Sprinkle over the plain flour and stir thoroughly so that it coats the lamb and vegetables evenly. Cook for another minute, stirring continuously, as this will help the flour combine with the other ingredients and prevent it from becoming lumpy when the liquid is added.
Step 4
Cook the mixture for a further 2–3 minutes, stirring regularly to allow the flour to cook through and coat the lamb and vegetables. Slowly add 200ml/7fl oz of water, stirring as you pour to create a smooth sauce. Crumble in the stock cube and stir well until it begins to dissolve. Season with a little salt and freshly ground black pepper, keeping in mind that the stock cube may already contain salt. Bring the mixture to a gentle simmer and cook for 4–5 minutes, stirring occasionally. Continue simmering until the stock cube has completely dissolved and the sauce has started to thicken slightly, creating a rich and savoury filling for the hotpot.
Step 5
Turn off the heat and carefully arrange the hash browns over the top of the lamb mixture, covering the filling as evenly as possible. Place the ovenproof pan into the preheated oven and bake for 25–30 minutes, or until the hash browns are golden brown, crisp and cooked through. Once the hotpot is ready, carefully remove the pan from the oven and allow it to stand for a minute or two before serving. Finish by scattering over some freshly chopped parsley and adding an extra crack of freshly ground black pepper for a little extra flavour. Serve hot and enjoy your comforting, crispy-topped lamb hotpot.
Recipe tips!
For the best flavour, make sure you allow the lamb mince to brown well beforeadding the other ingredients. Don’t worry if a few pieces stick to the bottom of the pan, as these browned bits will add extra flavour to the sauce. Make sure the filling has thickened slightly before adding the hash browns, as you don’twant the hotpot to be too watery.
For a really crispy topping, arrange the hash browns in an even layer and makesure they have enough space to brown properly in the oven. You can also addextra vegetables such as peas, mushrooms or mixed vegetables if you want to make the meal more filling. Taste the lamb mixture before adding the hash brownsand adjust the seasoning with extra salt and black pepper if needed.
