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Lancashire Lamb Hotpot with Braised Red Cabbage
It’s our take on the northern classic, starring tender British lamb mince, topped with golden potato slices, and served with braised red cabbage. A perfect serve for a satisfying Sunday lunch!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp tomato purée
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 150g lamb mince
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp cornflour
- 1 handful of fresh thyme
- 1 apple
- 1 red cabbage
- 1 onion
- 1 carrot
- 2 large potatoes
Nutritional Information
Calories: 661
Protein: 39g
Carbs: 67g
Fat: 24g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 handful of fresh thyme (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 apple (use half)
- 1 red cabbage (use half)
- 1 tbsp cornflour (use half)
- 2 tbsp tomato purée (use half)
- 1 carrot (use half)
- 2 large potatoes
- 1 onion (use half)
- 150g lamb mince
Nutritional Information
Calories: 853
Protein: 43g
Carbs: 107g
Fat: 25g
Lancashire Lamb Hotpot with Braised Red Cabbage
It’s our take on the northern classic, starring tender British lamb mince, topped with golden potato slices, and served with braised red cabbage. A perfect serve for a satisfying Sunday lunch!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled salted water to a boil
- Boil a half-full kettle
- Pull out a medium frying pan, a medium ovenproof dish, a sieve, a measuring jug & a peeler
Get started
- Cut the potatoes into 1/2cm thick rounds, add to the saucepan and cook for 10-12 mins, until almost cooked, then drain
- Meanwhile, finely dice the onion. Dice the carrot into 1cm chunks (peel optional). Trim and finely slice the cabbage. Dice the apple into 1cm chunks. Strip the thyme from the stalks and finely chop
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then add 250ml boiling water (125ml for 1 person)
Braise the cabbage
- Rinse the potato pan, then reheat with 1/2 tsp oil on medium heat. Once hot, add the cabbage and cook for 5-6 mins. Season with salt and pepper
- Add the apple and half the vinegar, cook for 2 mins, then add 200ml water (100ml for 1 person). Simmer for 18-20 mins, until softened
Make the filling
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb, onion and carrot. Cook for 6 mins, breaking up the mince with a wooden spoon, until golden. Season with salt and pepper
- Add the garlic herb paste, half the thyme, the tomato puree and remaining vinegar. Cook for 2 mins
- Add the stock powder and cornflour mix, bring to a boil, then simmer for 5-6 mins, until thickened. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick
Build the hotpot
- Turn the grill to high (240C)
- Layer half the potato into the bottom of the medium ovenproof dish. Top with the lamb mixture, then layer with the remaining potato. Sprinkle with the remaining thyme
- Grill for 8-10 mins, until golden
Plate up
- Share the lamb hotpot between plates, with the cabbage alongside
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