Lamb and vegetable hotpot

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 800 g lamb shoulder, trimmed and cubed
• 800 g potatoes, sliced
• 3 carrots, sliced
• 300 g swede, cubed
• 2 brown onions, sliced
• 900 ml salt-reduced beef stock
• 2 tbsp plain flour
• 2 tbsp extra virgin olive oil
• 3 sprigs thyme

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 170°C (150°C fan). Toss the lamb in the flour and brown in the oil.
2. 2Step 2. Add the onion, carrot and swede and cook for five minutes, then pour in the stock and add the thyme.
3. 3Step 3. Layer the sliced potato on top, cover and bake for two hours.
4. 4Step 4. Uncover and bake for a final 20 to 30 minutes until the potatoes are golden and the lamb is very tender.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.