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Lamb and sweet potato hotpot

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The crispy, colourful sweet potato topping makes this traditional dish healthier.
Serves
6
Prep
15 minutes
Cook
2 hours
Each 289g serving contains (excludes serving suggestion)
KCal
301
Carbs
31.0g
Fibre
7.5g
Protein
22.0g
Fat
8.3g
Saturates
3.20g
Sugars
11.4g
Salt
0.30g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp rapeseed oil
500g lean lamb leg steaks, cut into chunks
3 medium onions, chopped
2 leeks, chopped
3 medium carrots, chopped
300g sweet potatoes, peeled and chopped into large cubes, plus 150g sweet potatoes cut into thin slices
1 tbsp plain flour
1 low-salt lamb stock cube dissolved in 500ml boiling water
50g split peas
bay leaf
good pinch white pepper
Method
  1. Add the oil to a saucepan over a low to medium heat, add the lamb and heat for 5 minutes.
  2. Add the onion and gently brown for 5-7 minutes, stirring regularly.
  3. Add the leeks, carrots and cubed sweet potatoes, stir 2-3 minutes.
  4. Sprinkle the vegetables with flour and mix well ensuring all pieces are coated.
  5. Stir in the stock and add the split peas, bay leaf and white pepper.
  6. Cover and simmer gently for 45 minutes, stirring occasionally, and adding water if more liquid is needed. After about 30 minutes preheat your oven to 180C/gas 4.
  7. Remove from the heat and add to an ovenproof dish. Arrange the sweet potato slices on top. Bake for 15-20 minutes until the potato is golden brown and crisping at the edges.
Chefs tips
  • You could make this dish with chicken pieces, pork or beef.
  • Any root vegetables work well – try a combination of carrots, swede and turnip.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave, taking care to stir regularly.
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