Mini Lamb Hot Pots
By OcadoLife
Published on 13 February 2025
These mini lamb hot pots from food and travel writer Ross Clarke use lamb mince rather than pricier cuts for a great-value and delicious dish. They’re essentially flavour-packed casseroles, topped with tender, golden slices of potato and swede. If you prefer, you can make one big hot pot, rather than four mini ones – either way, a serving will give you 3 tasty portions of veg towards your 5 a day. Time and servings
1 hr 40 minsTotal time
4Servings
10 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 tbsp olive oil, plus a bit extra
- 400g lamb mince (20% fat)
- 150g leeks, roughly chopped
- 200g brown onions, chopped
- 350g carrots, roughly chopped
- 1 dried bay leaf
- 1 tbsp plain flour
- 2 tsp dried rosemary
- 1 tbsp italian tomato purée
- 2 (approx.) beef stock cubes, dissolved in 500ml water
- 150g frozen peas
- 350g white potatoes, peeled and thinly sliced
- 300g swede, peeled and thinly sliced
- 200g steamed greens, to serve (optional)
Method
Step 1
In a large pan, heat the oil and brown the mince over a medium-high heat. Remove with a slotted spoon to a bowl. Reduce the heat to medium-low, then add the leeks, onions and carrots, and cook in the residual oil for 15 mins, stirring frequently, until soft and golden.Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Stir the lamb back into the pan, along with the bay, flour and rosemary. Add the tomato purée and stock, stir well, then simmer for 10 mins.Step 3
Stir in the peas with a grind of black pepper; divide between 4 individual oven dishes (or use one bigger one). Arrange the sliced potato and swede on top and season with a little more black pepper.Step 4
Bake for 55 mins or until the potato and swede are tender. Brush them with oil; bake for 5 mins more or until golden. Serve with the steamed greens, if liked.