Easy Minced Lamb Hotpot recipe

There’s something truly magical about a hotpot. It’s the kind of dish that conjures up images of cozy evenings, filled with the comforting aroma of slowly cooked meat and vegetables. And let me tell you, this Easy Minced Lamb Hotpot recipe is pure magic in a pot! I first stumbled upon this recipe when searching for a simple yet satisfying weeknight dinner that the whole family would enjoy. With a toddler and a busy work schedule, elaborate meals were simply off the table. This hotpot, however, promised ease without compromising on flavor – and it delivered in spades.

From the moment the lamb started to brown in the pan, the kitchen filled with a savory scent that had everyone’s stomachs rumbling. The beauty of this recipe lies in its simplicity; it’s a straightforward layering of flavorful minced lamb, hearty vegetables, and thinly sliced potatoes, all simmered in a rich gravy. The result? A deeply satisfying and incredibly tender hotpot where the lamb is melt-in-your-mouth delicious and the vegetables are perfectly cooked. Even my picky eater, who usually shies away from anything remotely “vegetable-y,” devoured a generous portion, potatoes and all! The best part? It’s truly a one-pot wonder, minimizing cleanup and maximizing deliciousness. If you’re looking for a fuss-free, family-friendly meal that’s packed with flavor and comfort, look no further. This Easy Minced Lamb Hotpot is guaranteed to become a regular on your dinner rotation.

Ingredients

This recipe relies on simple, readily available ingredients to create a dish that is both flavorful and budget-friendly. Here’s what you’ll need to gather to create your delicious Easy Minced Lamb Hotpot:

• For the Hotpot:
  • 500g Minced Lamb: Opt for lamb mince with a good balance of lean meat and fat for the best flavor and texture. If you prefer leaner options, you can use lean lamb mince and add a tablespoon of olive oil for richness.
  • 2 Large Onions: Brown onions are ideal for their robust flavor when cooked. They form the aromatic base of the hotpot.
  • 2 Carrots: Carrots add sweetness and color to the dish. Medium-sized carrots, peeled and sliced, work perfectly.
  • 2 Celery Sticks: Celery contributes a subtle savory depth and aroma. Wash and chop the celery sticks into small pieces.
  • 2 Cloves Garlic: Fresh garlic is essential for adding a pungent and savory note. Mince or crush the garlic cloves.
  • 500g Potatoes: Choose floury potatoes like Maris Piper, King Edward, or Russets. These potatoes become fluffy and delicious when baked on top of the hotpot. Avoid waxy potatoes as they won’t achieve the desired texture.
  • 500ml Lamb or Beef Stock: Good quality stock is crucial for a flavorful gravy. Lamb stock will enhance the lamb flavor, while beef stock provides a richer, deeper flavor. Vegetable stock can be used as a vegetarian alternative, though the flavor profile will be slightly different.
  • 1 tbsp Plain Flour: Plain flour (all-purpose flour) is used to thicken the gravy and create a luscious sauce.
  • 1 tbsp Tomato Puree: Tomato puree (tomato paste) adds depth of flavor and a subtle tanginess to the hotpot.
  • 1 tsp Dried Mixed Herbs: Mixed herbs provide a classic savory aroma and flavor. You can use a blend of herbs like thyme, rosemary, and oregano.
  • 1 Bay Leaf: A bay leaf infuses the hotpot with a delicate, aromatic flavor. Remember to remove it before serving.
  • 2 tbsp Vegetable Oil: Vegetable oil is used for browning the lamb and sautéing the vegetables. You can also use olive oil if preferred.
  • Salt and Black Pepper: Seasoning is key! Use salt and freshly ground black pepper to taste throughout the cooking process.
• Optional Ingredients (For extra flavor or variations):
  • Worcestershire Sauce: A dash of Worcestershire sauce (about 1 tbsp) can add a savory umami depth to the gravy.
  • Red Wine: For a richer, more complex flavor, you can add a splash of red wine (about 100ml) after browning the lamb. Allow it to reduce slightly before adding the stock.
  • Mushrooms: Sliced mushrooms (about 200g) can be added along with the carrots and celery for extra flavor and texture.
  • Leeks: Instead of or in addition to onions, you can use leeks for a milder, sweeter onion flavor. Use 1-2 leeks, thoroughly washed and sliced.
  • Swede or Turnip: For added root vegetables, you can include diced swede or turnip (about 200g) along with the carrots and celery.
  • Fresh Herbs: Garnish with freshly chopped parsley or thyme before serving for a burst of freshness and visual appeal.

Instructions

Follow these simple step-by-step instructions to create your delicious and comforting Easy Minced Lamb Hotpot:

1. Prepare the Vegetables: Begin by peeling and slicing the onions. Peel and slice the carrots into rounds or batons. Wash and chop the celery sticks into small pieces. Peel and mince or crush the garlic cloves. Peel the potatoes and slice them thinly, about 3-4mm thick. Set the sliced potatoes aside in a bowl of cold water to prevent them from browning and to remove excess starch. This will help them crisp up nicely on top of the hotpot.
2. Brown the Lamb: Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the minced lamb and cook, breaking it up with a spoon, until it is browned all over. Browning the lamb is crucial as it develops rich, savory flavors that form the foundation of the hotpot. Don’t skip this step!
3. Sauté the Aromatics and Vegetables: Once the lamb is browned, add the sliced onions, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes, or until the onions are softened and translucent and the vegetables are starting to soften slightly. Adding the vegetables after browning the lamb allows them to cook in the rendered lamb fat, enhancing their flavor.
4. Add Garlic, Flour, and Tomato Puree: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Then, sprinkle in the plain flour and stir well to coat the lamb and vegetables. Cook for about 1-2 minutes, stirring constantly. This helps to cook out the raw flour taste and creates a roux that will thicken the gravy. Next, stir in the tomato puree and cook for another minute, mixing it thoroughly with the other ingredients.
5. Add Stock and Seasoning: Gradually pour in the lamb or beef stock, stirring continuously to prevent lumps from forming. Add the dried mixed herbs, bay leaf, salt, and black pepper to taste. If using Worcestershire sauce or red wine, add them at this stage as well. Bring the mixture to a simmer, stirring occasionally.
6. Simmer the Lamb and Vegetables: Reduce the heat to low, cover the pot, and let the mixture simmer gently for about 15-20 minutes, or until the vegetables are tender but still hold their shape. Simmering allows the flavors to meld together and the gravy to thicken slightly.
7. Layer with Potatoes: While the lamb and vegetables are simmering, drain the sliced potatoes. Arrange the potato slices in overlapping circles on top of the lamb and vegetable mixture, starting from the outside edge and working your way inwards. Ensure the potatoes are slightly overlapping to create a protective and attractive topping. You can create a single layer or slightly thicker layer depending on your preference.
8. Bake in the Oven: Preheat your oven to 180°C (350°F/Gas Mark 4). Place the pot, uncovered, in the preheated oven and bake for 30-40 minutes, or until the potatoes are golden brown and tender and the hotpot is bubbling hot. Baking allows the potatoes to cook through and become beautifully golden and slightly crispy on top, while the flavors in the hotpot continue to develop.
9. Rest and Serve: Once cooked, remove the hotpot from the oven and let it rest for about 5-10 minutes before serving. This allows the hotpot to settle slightly and makes it easier to serve. Remove the bay leaf before serving. Garnish with fresh parsley or thyme, if desired, and serve hot.

Nutrition Facts (per Serving)

Please note that the nutritional information below is an estimate and can vary based on specific ingredient brands, portion sizes, and cooking methods. This information is intended as a general guide only.

Servings: Approximately 6 servings

Per Serving (Estimated):

• Calories: 450-550 kcal
• Protein: 30-35g
• Fat: 20-25g
  • Saturated Fat: 8-10g
• Carbohydrates: 40-50g
  • Sugars: 5-7g
• Fiber: 5-7g
• Sodium: 500-700mg (depending on stock and seasoning)

Key Nutritional Highlights:

• Good Source of Protein: Lamb is a rich source of protein, essential for muscle building and repair, as well as overall bodily functions.
• Rich in Iron: Lamb is a good source of heme iron, which is easily absorbed by the body and important for preventing iron deficiency anemia.
• Source of B Vitamins: Lamb provides various B vitamins, including vitamin B12, which is crucial for nerve function and red blood cell formation.
• Provides Dietary Fiber: The vegetables and potatoes in the hotpot contribute dietary fiber, which is beneficial for digestion, gut health, and regulating blood sugar levels.
• Contains Essential Minerals: The ingredients provide essential minerals such as zinc, phosphorus, and potassium, which play vital roles in various bodily processes.

Note: To make this hotpot healthier, you can:

• Use leaner lamb mince.
• Increase the amount of vegetables.
• Use whole wheat flour instead of plain flour for a slight increase in fiber.
• Reduce the amount of salt added and use low-sodium stock.
• Serve with a side salad to increase vegetable intake.

Preparation Time

This Easy Minced Lamb Hotpot is wonderfully convenient, especially for busy weeknights. Here’s a breakdown of the preparation and cooking times:

• Preparation Time: Approximately 20-25 minutes (This includes chopping vegetables, browning lamb, and layering potatoes).
• Cooking Time (Simmering): 15-20 minutes
• Baking Time: 30-40 minutes
• Total Time: Approximately 1 hour 5 minutes – 1 hour 25 minutes

Tips to Speed Up Preparation:

• Pre-chop Vegetables: You can chop the onions, carrots, and celery in advance, even the day before, and store them in airtight containers in the refrigerator.
• Use Pre-minced Garlic: If you’re really short on time, you can use pre-minced garlic from a jar.
• Boil Potatoes Briefly: To reduce baking time slightly, you can parboil the potato slices for about 5 minutes before layering them on top of the hotpot. This will soften them slightly and shorten the oven time.

How to Serve

This hearty and flavorful Easy Minced Lamb Hotpot is a complete meal in itself, but it can be enhanced with simple accompaniments to create a truly satisfying dining experience. Here are some serving suggestions:

• Classic Sides:
  • Crusty Bread: Serve with warm, crusty bread or rolls for soaking up the delicious gravy. Sourdough, baguette, or ciabatta are all excellent choices.
  • Pickled Red Cabbage: The tangy and slightly sweet flavor of pickled red cabbage provides a delightful contrast to the richness of the hotpot.
  • Beetroot Salad: A simple beetroot salad with a vinaigrette dressing adds a refreshing and earthy element.
  • Green Salad: A crisp green salad with a light vinaigrette dressing provides a fresh and light counterpoint to the richness of the hotpot.
• Vegetable Accompaniments:
  • Steamed Green Vegetables: Serve alongside steamed green vegetables such as green beans, broccoli, or peas for added nutrition and color.
  • Buttered Cabbage: Wilted or buttered cabbage is a traditional accompaniment to hotpots and provides a comforting and slightly sweet flavor.
  • Mashed Swede or Turnip: Mashed swede or turnip adds a creamy and slightly sweet side dish that complements the savory hotpot.
• Toppings and Garnishes:
  • Fresh Parsley or Thyme: Garnish with freshly chopped parsley or thyme for a burst of fresh flavor and visual appeal.
  • Grated Cheese: For an extra layer of richness, sprinkle grated cheddar cheese or Parmesan cheese over the potatoes during the last 10 minutes of baking.
  • Worcestershire Sauce or Brown Sauce: Offer Worcestershire sauce or brown sauce on the side for those who like to add an extra savory kick.
• Drinks to Pair:
  • Red Wine: A medium-bodied red wine like Merlot or Pinot Noir pairs well with the richness of the lamb hotpot.
  • Beer: A hearty ale or stout complements the savory flavors of the dish.
  • Cider: A dry cider can also be a refreshing and flavorful pairing.
  • Hot Tea: For a comforting and non-alcoholic option, serve with a warm cup of English Breakfast tea or Earl Grey tea.

Additional Tips for the Best Minced Lamb Hotpot

To ensure your Easy Minced Lamb Hotpot is a resounding success, here are five helpful tips:

• Don’t Skimp on Browning the Lamb: Browning the minced lamb thoroughly at the beginning is crucial for developing deep, savory flavors. Take your time and ensure the lamb is nicely browned all over before adding the vegetables. This step significantly enhances the overall taste of the hotpot.
• Thinly Slice the Potatoes Evenly: Slicing the potatoes thinly and evenly ensures they cook through properly and become tender and golden brown during baking. If the slices are too thick, they may not cook through fully, and if they are uneven, some may cook faster than others. Using a mandoline or food processor with a slicing attachment can help achieve uniform slices quickly.
• Season Generously at Each Stage: Seasoning is key to flavorful cooking. Don’t be afraid to season the lamb while browning, the vegetables while sautéing, and the gravy before simmering and baking. Taste and adjust seasoning as needed throughout the cooking process. Salt and pepper are your best friends in the kitchen!
• Make it Ahead for Convenience: This hotpot is a fantastic make-ahead meal. You can prepare the hotpot up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly, and then bake as directed. This makes it perfect for busy weeknights or entertaining.
• Customize with Your Favorite Vegetables: While the classic combination of onions, carrots, and celery is delicious, feel free to customize the hotpot with your favorite vegetables. Mushrooms, leeks, swede, turnips, or even peas can be added to create variations that suit your taste preferences and seasonal availability. Get creative and make it your own!

Frequently Asked Questions (FAQ) About Easy Minced Lamb Hotpot

Here are some common questions and answers about making Easy Minced Lamb Hotpot:

Q1: Can I use different types of potatoes for this hotpot?

A1: Yes, you can use different types of potatoes, but floury potatoes like Maris Piper, King Edward, or Russets are highly recommended for the best results. They become fluffy and delicious when baked on top. Waxy potatoes like new potatoes or salad potatoes are not ideal as they tend to stay firm and don’t crisp up as well.

Q2: Can I freeze Minced Lamb Hotpot?

A2: Yes, Minced Lamb Hotpot freezes very well! Allow the hotpot to cool completely after cooking. Then, portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in the oven at 180°C (350°F) until heated through, or in the microwave. The potatoes may become slightly softer after freezing and thawing, but the flavor will remain delicious.

Q3: Can I make this hotpot vegetarian or vegan?

A3: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply replace the minced lamb with a vegetarian mince alternative (such as lentils, mushrooms, or a commercially available vegetarian mince). Use vegetable stock instead of lamb or beef stock. To make it vegan, ensure your vegetarian mince and stock are vegan-friendly. You can also add extra vegetables like diced butternut squash or sweet potatoes for added flavor and heartiness.

Q4: How can I prevent the potatoes from browning too much?

A4: If you find the potatoes are browning too quickly during baking, you can lightly tent the pot with foil for the last 10-15 minutes of baking. This will prevent them from burning while still allowing them to cook through. Also, ensure the potato slices are not too thick, as thicker slices will take longer to cook and may brown excessively on the surface before they are cooked through.

Q5: Can I cook this hotpot in a slow cooker?

A5: Yes, you can adapt this recipe for a slow cooker. Brown the lamb and sauté the vegetables in a skillet as instructed in steps 2 and 3. Then, transfer the lamb and vegetables to your slow cooker. Add the garlic, flour, tomato puree, stock, herbs, and seasoning. Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender. In the last hour of cooking, you can carefully layer the potato slices on top and continue cooking until the potatoes are tender. However, the potatoes may not get as golden brown and crispy in a slow cooker as they do in the oven. For crispier potatoes, you can transfer the hotpot to an oven-safe dish after slow cooking and bake in a hot oven for 15-20 minutes to brown the potatoes.

Print