Lamb and Lentil Hotpot* Recipe at MyDish

Lamb and Lentil Hotpot*

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Method

  • 1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Reduce the heat by 20° if using a fan-assisted electric oven.
  • 2. Trim the meat of fat and cut into 1½ cm slices if using fillet. Toss the meat in the seasoned flour.
  • 3. Skin, split, core and slice the kidneys, if using.
  • 4. Wash and peel the potatoes and cut into 5mm slices.
  • 5. Butter a large casserole dish and line the bottom with a layer with half of the potatoes. Season well.
  • 6. Layer the meat, sliced onions, carrots and kidneys on top of the potatoes, seasoning well with the chopped thyme and with salt and freshly ground black pepper.
  • 7. Pour the Heinz Lentil Soup and the water over the ingredients and finally finish the dish with a neat layer of sliced potatoes overlapping each other.
  • 8. Cover the casserole with a lid and cook in the centre of the oven for approximately two hours.
  • 9. Remove the lid and continue to cook for a further 30 minutes, until the potatoes are brown and crisp and the meat is completely tender.

  • *Images are for illustration only. Dishes shown in the pictures marked with an asterix have not necessarily been made using Heinz Soups.

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    Ingredients

    • 675g lamb (either loin chops or. more economically. neck fillet)
    • 2 tbsp plain flour. seasoned with salt and freshly ground black pepper
    • 2 lambs kidneys (optional)
    • 750g waxy potatoes
    • for greasing butter
    • 2 large onions. peeled and thinly sliced
    • 2 large carrots. peeled and cut into 1cm pieces on the diagonal
    •  Salt and freshly ground black pepper
    • 1 tbsp chopped fresh thyme
    • 2 400g cans Heinz Lentil Soup
    • 150 ml cold water

    By Views 4114  Added Mon Apr 13 2009


    Hearty & wholesome hotpot made with Heinz Lentil Soup

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