Lamb Hot-Pot

with Sauteed Cabbage
Enjoy this traditional dish from Lancashire, in the North West of England.
394 Reviews
Cals 793 · Prot 37 · Carbs 51 · Fat 50
Family-Friendly
Try Hello Chef Now
60 min
Lamb Hot-Pot with Sauteed Cabbage
Enjoy this traditional dish from Lancashire, in the North West of England.
394 Reviews
Cals 793 · Prot 37 · Carbs 51 · Fat 50
Family-Friendly
Try Hello Chef Now
Download PDF
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*11*
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 4*
20 Grams
Salt
0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Fry

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.
Simmer

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 leaves, worcestershire sauce, marmite, onion marmalade and half of the thyme. Cook for 3 min.
Bake

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.
Fry cabbage

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.
Serve

6 Serve

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