Recipes

Lamb Hot Pot

Ingredients

10 Portions

Diced Lamb 600g

Carrot – Diced 200g

Onion – Diced 200g

Garden Peas 100g

Potato – Cut into thin slices 500g

Gravy Powder As per instructions

Swede 200g

Sweetcorn 100g

Salt and Pepper To taste

Dried thyme pinch

Garlic – diced 1 clove

Olive Oil For frying

Margarine 10g

50 Portions

Diced Lamb 3kg

Carrot – Diced 1kg

Onion – Diced 1kg

Garden Peas 500g

Potato – Cut into thin slices 2.5kg

Gravy Powder As per instructions

Swede 1kg

Sweetcorn 500g

Salt and Pepper To taste

Dried thyme 1tsp

Garlic – diced 3 cloves

Olive Oil For frying

Margarine 50g

100 Portions

Diced Lamb 6kg

Carrot – Diced 2kg

Onion – Diced 2kg

Garden Peas 1kg

Potato – Cut into thin slices 5kg

Gravy Powder As per instructions

Swede 2kg

Sweetcorn 1kg

Salt and Pepper To taste

Dried thyme 1 tbsp

Garlic – diced 5 cloves

Olive Oil For frying

Margarine 100g

Method

In a large sauce pan add enough oil for frying and heat it until very hot
Add the diced onion and cook for 2 minutes
Add the lamb and season well with salt, thyme and pepper
Cook until nicely browned
Add enough water to just cover the ingredients in the pan and bring to a simmer – cook for 1.5 hours until the lamb is tender.
Add the diced carrot and swede and cook with the lamb for 10 minutes, add the garlic
Follow the manufacturer’s instructions to thicken the mixture with gravy powder
Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top.

Key Points

This recipe will benefit from a long cook. Try preparing your vegetables the day before so that you can start the cooking process as soon as you can.

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Milk

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