Lamb and bean hotpot

Lamb and bean hotpot

This hearty hotpot is a great dish to cook once and eat again and again. Not only does this recipe make a number of portions, the dish is also freezable.

Prep time: 30 minutes

Cook time: 120 minutes

Servings: 6 people

Ingredients

  • 2tbsp olive oil
  • 750g white potatoes, peeled and thickly sliced
  • 6tbsp fresh flat-leaf parsley, chopped
  • 300g cannellini beans
  • 50g melted butter
  • 750g white potatoes, peeled and thickly sliced
  • 6tbsp fresh flat-leaf parsley, chopped
  • 300g flageolet beans
  • 600ml lamb stock
  • 2 bay leaves
  • 3 large carrots, peeled, sliced
  • 2 leeks, trimmed, sliced
  • 1tbsp plain flour
  • 2 red onions, cut into wedges
  • 1 clove garlic, finely chopped
  • 625g lean, diced lamb
  • 50g melted butter

Preparation

Heat oil in a large heavy-based casserole dish and cook the lamb over high heat for 4-5 minutes until browned.

Add garlic and onions. Cook for further 2-3 minutes until softened slightly. Sprinkle the flour over. Toss well to coat.

Add leeks, carrots and bay leaves and pour in stock. Bring to boil, cover and cook for 40 minutes until meat is tender.

Remove the lid for final 15 minutes of cooking. 

Meanwhile cook the potatoes in a large pan of water for 10 minutes. Drain well. Preheat the oven to Gas Mark 6, 200°C, fan180°C.

Remove the meat and vegetables from heat and add the beans and parsley.

Stir well. Layer potatoes on top of meat, lightly brushing with the melted butter as you go, then brush the top with remaining butter.

Bake for 1 hour until potatoes are golden.