Recipes: Lamb & potato hotpot

Turn to timeless classics for everyday value and comfort food all in one pot.

• 8 lamb chops
• oil
• 1 onion , finely sliced
• 450g potatoes , peeled and thinly sliced
• 2 carrots , peeled and thinly sliced
• 1 pack parsley , chopped
• 650ml lamb or chicken stock
• butter

  

  1. Heat the oven to 180C/fan 160C/gas 4. Trim any excess fat off the chops then brown them really well in a little oil. Set aside and fry the onions until tender. Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
  2. Take off the lid and cook for a further 30 minutes until the top is crisp and golden.

  Per serving

  493 kcalories, protein 31,6g, carbohydrate 23,4g, fat 31 g, saturated fat 14,7g, fibre 2,7g, salt 1,73 g