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.
Slow-cooked Lamb Hot Pot with Potato Topping & Honey Mustard Broccoli
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!
High protein
1/3 daily fibre
Low sat fat
Serving size
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
Nutritional Information
Calories: 576
Protein: 36g
Carbs: 68g
Fat: 18g
Slow-cooked Lamb Hot Pot with Potato Topping & Honey Mustard Broccoli
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!
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Cooking Instructions
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
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