Shepherd's hot pot
This is guaranteed to warm you up on a chilly evening. Add a dash of chilli sauce to up the heat.
Instructions
Step 1 Preheat oven to 180°C. Heat olive oil in an ovenproof pot over a medium heat. Add garlic and onion and cook gently for 2 minutes. Add mince and cook for a further 4 minutes. Add rest of ingredients and bring to the boil.
Step 2 Remove from heat and transfer to a baking dish if your pan is not ovenproof. Top with slices of potato, brush top with a little olive oil and sprinkle with dried herbs.
Step 3 Bake until potatoes are cooked through and brown around edges. We topped ours with a little grated lite cheddar cheese!
Step 4 Serve with steamed red cabbage and broccoli.
Variations
Top with kumara or pumpkin.
- Recipe by:
- Alison Robert
First published October 2005
Recipe Information
Portions: 4
Time to make: 55 minutes
Total cost of all ingredients: $7.20 / $1.93 per serve
- High iron
- Low fat
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 1 clove garlic, chopped finely
- 400g lamb mince
- 1 carrot, diced
- 1 cup peas
- 2 cups beef or chicken stock
- 3 tablespoons Worcestershire or HP sauce
- 2 medium potatoes, washed and sliced
- 1 teaspoon mixed dried herbs
- salt and pepper
Nutrition Information
| per serve | |
|---|---|
| Energy |
1275
kJ
(307 Cals) |
| Protein | 25.5g |
| Fat - saturated |
14.8g
5.3g |
| Carbohydrates - sugars |
17.7g
6.6g |
| Dietary Fibre | 4.2g |
| Sodium | 66mg |
| Calcium | 69mg |
| Iron | 3.9mg |
| * NS: Not specified | |
