SW recipe: Slow-cooked lamb hotpot


Serves 4
Syns per serving ½
❆ (filling only, see Cook’s note)
Ready in 2 hours 15 minutes


800g lean lamb leg, visible fat removed, diced
Low-calorie cooking spray
3 carrots, chopped Into small chunks
2 celery sticks, diced
2 leeks, sliced
2 garlic cloves, crushed
1 tbsp tomato purée
1 level tbsp cornflour
2 sprigs of fresh rosemary
600ml hot lamb or beef stock made from 1 stock cube
650g floury potatoes, such as Maris Piper or King Edward, peeled and thinly sliced into rounds
250g Brussels sprouts, trimmed
½ savoy cabbage, shredded
Chopped fresh flat-leaf parsley, to serve


1 Season the lamb with a little salt. Place a large, non-stick frying pan over a medium-high heat. When the pan is hot, add the lamb in batches, cook until browned all over, then remove from the pan and set aside.

2 Reduce the heat to medium-low. Spray the pan with a little low-calorie cooking spray, then add the carrots, celery, leeks and garlic. Cook for 4-5 minutes until softened, stirring occasionally.

3 Add the tomato purée, stir well, and cook for 1 minute. Stir in the cornflour with a splash of water and cook for a further 1-2 minutes. Return the lamb to the pan.


4 Add the rosemary, then pour over the stock and stir well. Transfer everything to a large (about 30cm diameter), shallow casserole dish.

5 Preheat your oven to 170°C/ fan 150°C/gas 3½. Arrange the potato slices on top of the lamb mixture, overlapping them slightly as you go, then season. Cover with a tight-fitting lid or a tightly scrunched sheet of foil and cook for 1 hour.

6 Remove the lid or foil and cook for 45 minutes until the potatoes are golden and the lamb is really tender. When the hotpot is almost ready, boil the sprouts and cabbage for 3-4 minutes, then drain. Scatter the hotpot with the parsley and divide between 4 plates, discarding the rosemary. Serve with the veg.


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