Recipes

Lamb Hot Pot

Ingredients
  • 10 Portions

    Diced Lamb 600g

    Carrot – Diced 200g

    Onion – Diced 200g

    Garden Peas 100g

    Potato – Cut into thin slices 500g

    Gravy Powder As per instructions

    Swede 200g

    Sweetcorn 100g

    Salt and Pepper To taste

    Dried thyme pinch

    Garlic – diced 1 clove

    Olive Oil For frying

    Margarine 10g

     

  • 50 Portions

    Diced Lamb 3kg

    Carrot – Diced 1kg

    Onion – Diced 1kg

    Garden Peas 500g

    Potato – Cut into thin slices 2.5kg

    Gravy Powder As per instructions

    Swede 1kg

    Sweetcorn 500g

    Salt and Pepper To taste

    Dried thyme 1tsp

    Garlic – diced 3 cloves

    Olive Oil For frying

    Margarine 50g

     

  • 100 Portions

    Diced Lamb 6kg

    Carrot – Diced 2kg

    Onion – Diced 2kg

    Garden Peas 1kg

    Potato – Cut into thin slices 5kg

    Gravy Powder As per instructions

    Swede 2kg

    Sweetcorn 1kg

    Salt and Pepper To taste

    Dried thyme 1 tbsp

    Garlic – diced 5 cloves

    Olive Oil For frying

    Margarine 100g

     

Method
  1. In a large sauce pan add enough oil for frying and heat it until very hot
  2. Add the diced onion and cook for 2 minutes
  3. Add the lamb and season well with salt, thyme and pepper
  4. Cook until nicely browned
  5. Add enough water to just cover the ingredients in the pan and bring to a simmer – cook for 1.5 hours until the lamb is tender.
  6. Add the diced carrot and swede and cook with the lamb for 10 minutes, add the garlic
  7. Follow the manufacturer’s instructions to thicken the mixture with gravy powder
  8. Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
  9. Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top.
Key Points
  • This recipe will benefit from a long cook. Try preparing your vegetables the day before so that you can start the cooking process as soon as you can.
Allergens

Milk