Dairy free lamb and potato hotpot with rosemary
Slow baked lamb and onions under overlapping crisp-edged potatoes, rich and comforting on a cold night.
- Time2 hr 15
- LevelMedium
- Costabout £2.88 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan).
- 2
Toss the lamb in the cornflour and season well. Heat 1 tbsp oil in a casserole and brown the lamb in two batches, 5 minutes each.
10 min - 3
Add the onions and carrots to the pan with another tbsp of oil and cook for 5 minutes.
5 min - 4
Stir in the tomato purée, rosemary, thyme and water. Bring to a simmer, then take off the heat.
- 5
Arrange the potato slices in overlapping circles on top. Brush with the remaining oil and the melted spread, and season.
- 6
Cover and bake for 1 hour 15 minutes.
75 min - 7
Take off the lid and bake for 25 minutes more, until the potatoes are golden and crisp at the edges.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.