Minced Lamb Hotpot
Ground lamb is seasoned with aromatic herbs and topped with thinly sliced potatoes that crisp up during cooking, giving this British-style hotpot its signature finish. It's a filling, straightforward weeknight dinner that uses one pot and comes together in about 30 minutes.
Equipment
- Large skillet
- Wooden spoon
- Mandoline slicer
- Oven-proof casserole dish
Ingredients
Lamb Mixture
- 1 pound minced lamb Preferably grass-fed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup beef stock low sodium
- 2 tablespoons tomato paste organic
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1 pound russet potatoes thinly sliced
- 2 tablespoons olive oil
Instructions
- Heat a large skillet over medium-high heat. Add minced lamb and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned.
- Add onion and garlic to the skillet, sautéing until the onion is translucent and aromatic, about 3 minutes.
- Stir in beef stock, tomato paste, thyme, and rosemary. Let it simmer for 5 minutes, allowing the juices to meld.
- Preheat the broiler. While the lamb mixture simmers, thinly slice potatoes using a mandoline slicer for evenness.
- Transfer the lamb mixture to an oven-proof casserole dish and layer the potatoes on top, overlapping them like shingles.
- Drizzle olive oil over the potatoes and sprinkle with salt and pepper.
- Broil for 8-10 minutes, or until the potatoes are golden and crispy on top.
Notes
Lisa’s Tips
- For a richer flavor, add a dash of Worcestershire sauce to the lamb mixture.
- To cater to a vegetarian diet, substitute lamb with lentils or mushrooms.
- To speed up the cooking time, microwave sliced potatoes for 3 minutes until semi-cooked before broiling.
Nutrition
Calories: 499kcalCarbohydrates: 26gProtein: 23gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 83mgSodium: 256mgPotassium: 966mgFiber: 2gSugar: 3gVitamin A: 148IUVitamin C: 12mgCalcium: 52mgIron: 3mg
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