Slow-cooked Lamb Hot Pot with Potato Topping & Honey Mustard Broccoli

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
25g honey
1 head of broccoli
550g 8 hour slow cooked lamb

(lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
300g vegetable gravy (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.)
4 tbsp tomato purée
1 handful of fresh rosemary
4 large potatoes
1 onion
2 carrot

Allergens

Contains: Mustard, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	576Kcal
	367kJ	2411kJ
Fat	2.7g	18g
of which saturates	1.1g	7.0g
Carbohydrates	10g	68g
of which sugars	3.0g	20g
Protein	5.5g	36g
Salt	0.44g	2.9g
Fibre	1.7g	11g

Back

High protein 1/3 daily fibre Low sat fat

Slow-cooked Lamb Hot Pot with Potato Topping & Honey Mustard Broccoli

Prep time: 20 mins

Total time: 30 mins

Cuisine: British

Food group: Lamb

You're in for a real treat with this bubbling hot pot, starring slow-cooked British lamb. Fill it up with earthy carrots and fragrant rosemary, then top with a crispy potato crust. Serve with broccoli for extra goodness. A true show-stopper!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a medium baking dish & a sieve

Prep & soften the veg

Finely dice the onion. Dice the carrots into 1cm chunks
Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and onion and cook for 6-8 mins, until softening. Season with salt and pepper

Boil the potatoes

Slice the potatoes into 1/2cm thick discs
Add to the saucepan and simmer for 12-14 mins, until soft, then drain

Build the filling

Pick the rosemary leaves from the stalks and finely chop
Stir the tomato puree and half the rosemary into the carrot pan and cook for 30 secs, before adding the gravy and lamb (with all the juices from the bag). Gently pull apart any larger pieces of lamb
Simmer for 7-10 mins, until the carrot is soft and the sauce has thickened. Season with salt and pepper

Grill the hotpot

Turn the grill to high (240C)
Transfer the lamb mixture to the medium baking dish and arrange the potatoes in a single layer on top
Grill for 6-8 mins, until golden brown

Cook the broccoli & plate up

Meanwhile, rinse the saucepan, refill with salted hot water and bring to a boil
Cut the broccoli into small florets, add to the saucepan and boil for 3-4 mins, until cooked, then drain
Mix the vinegar, honey and mustard together in the empty saucepan, then toss in the broccoli and a pinch of salt
Sprinkle the lamb hot pot with the remaining rosemary, then serve onto plates, with the broccoli alongside