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Lamb and sweet potato hotpot

Special Diets

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Lamb and sweet potato hotpot
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
288
Carbs
28.4g
Fibre
6.8g
Protein
21.3g
Fat
8.4g
Saturates
3.10g
Sugars
10.3g
Salt
0.30g
Fruit/Veg Portion
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 (total weight 400g)
1 tbsp plain flour
1 low-salt lamb stock cube dissolved in 500ml boiling water
50g split peas
bay leaf
good pinch white pepper
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Method

Recipe 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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