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.
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 vibrant braised red cabbage. A perfect serve for a satisfying Sunday lunch!
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 4 tbsp tomato purée
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 500g lamb mince
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp cornflour
- 1 handful of fresh thyme
- 1 apple
- 1 red cabbage
- 2 onion
- 2 carrot
- 4 large potatoes
Nutritional Information
Calories: 615
Protein: 32g
Carbs: 62g
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 vibrant braised red cabbage. A perfect serve for a satisfying Sunday lunch!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium ovenproof dish, a peeler, a sieve & a measuring jug
Get started
- Cut the potatoes into 1cm thick rounds, then add to the saucepan and cook for 10-12 mins, until almost cooked, then drain
- Finely dice the onions. Dice the carrots 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, then top up with 350ml boiling water
Braise the cabbage
- Rinse the potato pan, then reheat with 1/2 tbsp 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 and cook for 2 mins, then add 250ml water. Simmer for 18-20 mins, until softened. Season with salt and pepper
Make the filling
- Meanwhile, heat the large frying pan with 1 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, tomato puree and remaining vinegar. Cook for another 2 mins
- Stir in the stock powder and cornflour mix, bring to a boil, then simmer for 5-6 mins, until thickened slightly. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick
Grill the hotpot
- Turn the grill to high (240C)
- Layer one-third of the potato into the bottom of the medium ovenproof dish. Top with the lamb mixture, then layer with the remaining potato slices. Sprinkle with the remaining thyme and drizzle with 1 tbsp oil
- Grill for 8-10 mins, until crisp and golden
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the lamb hotpot onto plates, with the braised cabbage on the side
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