One Pot Hash Brown Scotch Lamb Hotpot

This slow-cooked Scotch Lamb hotpot has an interesting twist - it's everyone's favourite breakfast item, the hash brown! Seem unusual? It won't once you try it!

Nutrition

Energy 629kcal
Fat 31g
Sat Fat 8.9g
Fibre 7.6g
Protein 39g

Ingredients

Cooking Method

Method:

1
Preheat the oven to 130°C fan/150°C. Heat the oil in a casserole dish over a high heat. Add the diced lamb and fry until well browned, you may have to do this in two batches so as not to overcrowd the pan.
2
Once browned, put all the lamb back in the pan then lower the heat to medium and add the onions and carrots. Fry for 6-7 minutes until softened and caramelised.
3
Add the garlic, tomato puree, rosemary and flour and stir for a couple of mins.
4
Pour in the hot stock, Worcestershire sauce and marmite if using. Bring to the boil then put a lid on and slow cook in the oven for 1- 1.5 hours or until the meat is tender and falling apart.
5
Once the meat is tender, increase the oven temperature to 200°C fan/220°C, remove the lid and add a splash of water if necessary. Place the hash-browns on top of the meat mixture and return to the oven with the lid off for 25-30 minutes until the hash browns are golden and crispy.
6
Scatter over the chopped parsley and serve.

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