The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Lancashire Hot Pot with Potato Topping & Minted Tenderstem Broccoli
You're in for a real treat with this bubbling hot pot, starring juicy, slow-cooked British lamb. Fill it up with earthy carrots and fragrant rosemary, then top with a crispy potato crust. Serve with tenderstem broccoli (brightened with fresh mint) for extra goodness. A true show-stopper!
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 handful of fresh mint
- 180g Tenderstem broccoli
- 300g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 2 tbsp tomato purée
- 1 handful of fresh rosemary
- 2 large potatoes
- 1 carrot
- 1 onion
Nutritional Information
Calories: 581
Protein: 38g
Carbs: 65g
Fat: 18g
Ingredients
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 carrot (use half)
- 1 handful of fresh mint (use half)
- 1 handful of fresh rosemary (use half)
- 140g 8 hour slow cooked lamb (use half) (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 2 large potatoes
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 onion (use half)
- 300g vegetable gravy (use a quarter) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 180g Tenderstem broccoli (use half)
- 2 tbsp tomato purée (use half)
Nutritional Information
Calories: 643
Protein: 28g
Carbs: 103g
Fat: 12g
Lamb Lancashire Hot Pot with Potato Topping & Minted Tenderstem Broccoli
You're in for a real treat with this bubbling hot pot, starring juicy, slow-cooked British lamb. Fill it up with earthy carrots and fragrant rosemary, then top with a crispy potato crust. Serve with tenderstem broccoli (brightened with fresh mint) for extra goodness. A true show-stopper!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small baking dish & a sieve
Prep & soften the veg
- Dice the onion and carrot into 1cm chunks
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and onion and cook for 6-8 mins, until softening
Get the potatoes on
- Slice the potatoes into 1/2cm thick discs. Remove the rosemary leaves from their stalks and finely chop
- Add to the saucepan and simmer for 10-12 mins, until just soft
- Drain, return to the pan and gently toss with half the rosemary, 1/2 tsp oil and a pinch of salt and pepper
Build the hot pot
- Meanwhile, stir the tomato puree and the remaining rosemary into the carrot and cook for 30 secs, before adding the lamb (with all the juices from the bag) and the half packet of gravy
- Gently pull apart any larger pieces of the lamb. Simmer for 5-7 mins, until the carrot is soft and the sauce has thickened. Season to taste with salt and pepper
Time to grill
- Turn the grill to high (240C)
- Place the lamb mixture into the small baking dish and arrange the potatoes in a single layer on top
- Grill for 6-8 mins, until turning golden brown
Make the minted broccoli & plate up
- Meanwhile, rinse the saucepan, refill with salted hot water and bring to a boil
- Trim the broccoli, add to the pan and boil for 3-4 mins, until cooked. Drain and return to the pan
- Pick the mint leaves from the stalks, roughly chop and toss into the broccoli, along with the vinegar, maple syrup and mustard. Mix and season to taste
- Share the hot pot between plates, with the minted broccoli alongside
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