Hash brown lamb hotpot
Lamb hotpot made easy for one by using crispy, golden hash browns instead of slices of potato. It's a simple, comforting dinner, but the best thing is that it's all cooked in one pan.
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.
Ingredients
- 2 tsp olive oil
- ½ white onion, finely chopped
- 1 small carrot, finely chopped
- 125g/4½oz lamb mince
- 1 sprig fresh rosemary, stalk removed and leaves finely diced
- 2 bay leaves
- 2 tsp Worcestershire sauce
- 1 tsp plain flour
- ½ stock cube (lamb, chicken or beef)
- 3–4 hash browns
- salt and freshly ground black pepper
- fresh parsley, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Place a small, ovenproof pan (18–20cm/7–8in in diameter) over a medium heat and add the olive oil, onion and carrot. Fry for 7–8 minutes, stirring frequently, until the onion is soft and translucent.
Add in the lamb mince and rosemary. Cook until the lamb is deep brown in colour. If anything sticks to the bottom of the pan, don’t worry.
Add the bay leaves and Worcestershire sauce. Cook for 1 minute before sprinkling in the plain flour.
Cook for 2–3 minutes before adding in 200ml/7fl oz water and the stock cube. Season with salt and black pepper. Simmer for 4–5 minutes, or until the stock cube is fully dissolved and the sauce has started to thicken slightly.
Turn off the heat then place the hash browns on top of the mince. Bake in the oven for 25–30 minutes until the hash browns are golden.
Serve scattered with fresh parsley and an extra crack of black pepper.
