Lamb Hot-Pot

with Sauteed Cabbage

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the carrots and onion. Peel and mince the garlic. Strip and finely chop the thyme leaves. Slice the potatoes (skins on!) as finely as possible.

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2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and carrot with a pinch of salt and fry for 6 min until softened. Add the garlic and tomato paste and fry for 1 min further.

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3 Simmer

Add the lamb mince and fry for 4-5 min further, breaking up the mince as you go. Stir the flour through and cook for 30 sec. Add the measured water, stock cube, bay leavesworcestershire sauce, marmite, onion marmalade and half of the thyme. Cook for 3 min.

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4 Bake

Transfer the lamb mixture into an oven proof dish. Reserve the pan. Top with the sliced potatoes. Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme. Bake for 30-35 min until the potatoes are slightly browned and crispy. This is your hot-pot.

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5 Fry cabbage

Meanwhile, slice the cabbage finely. Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Add the butter and fry for 2 min further. Season with salt.

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6 Serve

Allow the hot-pot to rest for 5 min. Serve the hot-pot with the cabbage to the side.

Tips for fussy eaters

Top with mashed potato instead (think like a shepherd's pie!)

Pro tip

Slice the potatoes as thin as possible to ensure they cook through!

Enjoy this traditional dish from Lancashire, in the North West of England.

Cooking Time: 60 min

Cals 637 · Prot 41 · Carbs 54 · Fat 34

Ingredients

Number of people

Hot-pot

Lean lamb mince 350 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 1 Piece
Fresh thyme 10 Grams
Potatoes 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Plain flour 10 Grams
Water 200 ML
French onion stock cube 1 Piece
Dried bay leaves 1 Piece
Worcestershire sauce 15 ML
Marmite 8 Grams
Onion marmalade 28 Grams

Cabbage

Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 0.5 Tsp

Enjoy this traditional dish from Lancashire, in the North West of England.

Cooking Time: 60 min

Cals 637 · Prot 41 · Carbs 54 · Fat 34

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the carrots and onion. Peel and mince the garlic. Strip and finely chop the thyme leaves. Slice the potatoes (skins on!) as finely as possible.

photo

2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and carrot with a pinch of salt and fry for 6 min until softened. Add the garlic and tomato paste and fry for 1 min further.

photo

3 Simmer

Add the lamb mince and fry for 4-5 min further, breaking up the mince as you go. Stir the flour through and cook for 30 sec. Add the measured water, stock cube, bay leavesworcestershire sauce, marmite, onion marmalade and half of the thyme. Cook for 3 min.

photo

4 Bake

Transfer the lamb mixture into an oven proof dish. Reserve the pan. Top with the sliced potatoes. Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme. Bake for 30-35 min until the potatoes are slightly browned and crispy. This is your hot-pot.

photo

5 Fry cabbage

Meanwhile, slice the cabbage finely. Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Add the butter and fry for 2 min further. Season with salt.

photo

6 Serve

Allow the hot-pot to rest for 5 min. Serve the hot-pot with the cabbage to the side.

Tips for fussy eaters

Top with mashed potato instead (think like a shepherd's pie!)

Pro tip

Slice the potatoes as thin as possible to ensure they cook through!

Ingredients

Number of people

Hot-pot

Lean lamb mince 350 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 1 Piece
Fresh thyme 10 Grams
Potatoes 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Plain flour 10 Grams
Water 200 ML
French onion stock cube 1 Piece
Dried bay leaves 1 Piece
Worcestershire sauce 15 ML
Marmite 8 Grams
Onion marmalade 28 Grams

Cabbage

Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 0.5 Tsp
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