Warming lamb hotpot with buttered greens

Name: Warming lamb hotpot with buttered greens
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 770 g pack slow cooked lamb shoulder with garlic & herbs; 560 g pack Cooks’ Ingredients Casserole Vegetables; 500 g lamb stock, hot; 1 tbsp cornflour; 350 g packs crispy potato slices; 180 g pack Duchy Organic Kale; 25 g No.1 Roasted Garlic & Herb Blended Butter

Braised lamb shoulder is comforting, but it takes time. Katie Bishop's recipe uses Waitrose's range of slow cooked meats so all the hard work is done for you. This garlic and herb lamb hotpot has a crispy potato top and kale on the side for an added pop of colour. Follow Katie on Instagram.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

770g pack slow cooked lamb shoulder with garlic & herbs
560g pack Cooks’ Ingredients Casserole Vegetables
500g lamb stock, hot
1 tbsp cornflour
2 x 350g packs crispy potato slices
180g pack Duchy Organic Kale
25g No.1 Roasted Garlic & Herb Blended Butter

Preheat the oven to 220ºC, gas mark 7. Place a 30cm flameproof and ovenproof shallow cast iron casserole or frying pan over a high heat. Pull the meat into large pieces and add to the pan with any fat – reserve the juices, but discard the bone and any sinew. Stir fry for a few minutes so the meat takes on some colour. Remove to a plate with a slotted spoon and keep warm under foil.
Add the casserole vegetables to the pan and stir well to coat in the fat. Fry for 1-2 minutes, then pour over the reserved juices and all but about 2 tbsp stock. Bring to the boil, then allow to bubble vigorously for 5-8 minutes until the vegetables soften.
Mix the cornflour with the reserved cold stock until smooth, then stir into the pan. Bring to a simmer for 5-8 minutes, stirring occasionally, until slightly thickened and the vegetables are tender. Return the meat to the pan and season.
Cover the top with the potatoes in an overlapping layer, then transfer to the oven and bake for 15-20 minutes, or until piping hot throughout. Meanwhile, cook the kale according to pack instructions, then toss with the flavoured butter. Serve with the hotpot.