Layers of sliced potatoes and tasty lamb, tomato and vegetables. This filling beany lamb hotpot is perfect for feeding a hungry family on colder days.
When it comes to family meals, we like to sit down together and we usually try and have a freshly cooked meal every day (Although we do cheat sometimes – No ones perfect!). While like many families we try to include some meat free days each week, I am a firm believer that a good diet includes variety. That means not excluding any major food group.
Meat remains an important part of our balanced diet and lamb is a good choice because it is so versatile. Lamb is naturally rich in protein, low in salt and provides seven essential vitamins and minerals that supports good health and wellbeing. These are: niacin (vitamin B3), vitamins B6 and B12, zinc, potassium, phosphorus and pantothenic acid. This post is part of the Family Favourite campaign, sponsored by Welsh Lamb.
It can be used to make lots of quick and easy mid weeks meals such as my Marinated Lamb with Haricot Mash, Harissa Lamb Meat Balls and Warm Lamb Salad with Thia Style Dressing. dishes that can be on the table in under an hour.
Lamb is also up there as one of my all time favourite roasts especially when served with Boulangère style potatoes.
Can you see a theme there? Lamb is also very adaptable to all different styles and cuisines from around the world so it suits my cosmopolitan approach to cooking.
But right now as the weather is colder at home, we also yearn for good old British favourites. Casseroles come into there own and hotpots are a firm family favourite in our house because we all love the layer of crispy potatoes on top.
But even these old family favourites tend to be influenced with dishes from the continent and instead of more traditional British root veg I have added aubergines and courgettes. Plus I have thrown in some beans for their nutritional benefit and flavour too and they all work together a treat.
Now if you are thinking of mid-week meals you may initially be put off by the long cooking time. This recipe does take a while to cook but it takes no time at all to throw together, so once that's done you can put it in the oven and pretty much forget about it.
If you have younger kids, try popping in the oven before doing the school run. Once in the oven, it requires little attention leaving you free for the thousand and one tasks that seemingly appear when the children are home. Before you know it you have a complete one pot meal ready to enjoy.
It's pretty much a complete meal in itself but I like to serve it with a green vegetable on the side.
If you really don't have time to wait that long for it to cook, it makes a great weekend meal too.
For more great recipes head to www.eatwelshlambandwelshbeef.com
This post has been produced with BritMums as part of a paid #FamilyFavourite campaign sponsored by Welsh Lamb highlighting family favourite meals.
How to make Beany Lamb Hot Pot Step by step
Beany Lamb Hot pot
- Ovenproof casserole dish
- 2 tablespoon olive oil plus extra for brushing
- 500 g lean lamb cubed
- 1 onion sliced
- 2 courgettes (zucchini) cut into chunks
- 1 small aubergine (egg plant) cut into chunks
- 1 tablespoon plain flour
- 150 ml lamb or vegetable stock
- 400 g can chopped tomatoes
- 400 g can mixed beans rinsed and drained
- 800 g potatoes thinly sliced
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Heat 1 tablespoon olive oil in a pan and fry the lamb over high heat until browned on all sides.
- Reduce the heat and add another tablespoon of oil to the pan. Then add 1 sliced onion and cook gently until beginning to soften. Stir in 2 courgettes and 1 small aubergine cut into chunks and sprinkle with flour.
- Add 150ml (¼pt)stock and 400g (14oz) can of chopped tomatoes and bring to the boil, then stir in 400g (14oz)) drained can of beans.
- Thinly slice 800g (1lb 12oz) of potatoes and arrange a layer of potatoes in the base of an ovenproof casserole dish. Then spoon half the lamb mixture on top. Add another layer of potatoes and the remaining lamb mixture. Finish with a layer of potatoes on top.
- Cover and cook in the oven for 1 hour.
- Remove the lid and brush the potatoes with a little olive oil and return to the oven for a further 30 minutes or until the potato is golden and crispy Serve with Green beans or broccoli on the side.
- This casserole with serve 4 hungry adults or up to 6 people with smaller appetites. any left overs can be stored in the refrigerator for up to 2 days. Reheat until piping hot.
- Getting the ingredients together and preparing them as directed in the ingredient list before you start makes it easier to follow the recipe
- I've used a tin of mixed beans ,but haricot or borlotti beans also work well.