Lamb and bean hot pot

Lamb and bean hot pot

What to do

  • Heat oil in a large heavy- based casserole dish and cook the lamb over high heat for 4–5 minutes until browned. Add garlic and onions. Cook for further 2–3 minutes until softened slightly. Sprinkle the flour over. Toss well to coat.
  • Add leeks, carrots and bay leaves and pour in stock. Bring to boil, cover and cook for 40 minutes until meat is tender. Remove the lid for final 15 minutes of cooking.
  • Meanwhile cook the potatoes in a large pan of water for 10 minutes. Drain well. Preheat the oven to Gas 6, 200°C, fan180°C.
  • Remove the meat and vegetables from heat and add the beans and parsley.
    Stir well. Layer potatoes on top of meat, lightly brushing with the melted butter as you go, then brush the top with remaining butter. Bake for 1 hour until potatoes
    are golden.
  • Cost per serving: £1·44
  • Serves: 6
  • Takes: 30mins + 2hrs cooking


  • 2tbsp olive oil
  • 625g (1¼lb) lean, diced lamb
  • 1 clove garlic, finely chopped
  • 2 red onions, cut into wedges
  • 1tbsp plain flour
  • 2 leeks, trimmed, sliced
  • 3 large carrots, peeled, sliced
  • 2 bay leaves
  • 600ml (1 pint) lamb stock
  • 300g can flageolet beans
  • 6tbsp fresh flat–leaf parsley, chopped
  • 750g (1½lb) white potatoes, peeled and thickly sliced
  • 50g (2oz) melted butter

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit

To freeze
Make this filler upper ready to cook with the layered potato topping on before cooling, wrapping and freezing. To bake, defrost overnight then liberally brush with the melted butter.

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