Prep 30 mins
Cook 2 hrs 30 mins
This is a great hearty meal, especially good for those winter months. Enjoy
- 2 tablespoons all-purpose flour
- 1 kg lamb, cubed
- 1⁄4 cup olive oil
- 4 slices rindless bacon, chopped
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 400 g diced tomatoes
- 1 cup beef stock
- 2 cups frozen vegetables
- 350 g desiree potatoes, peeled
- 50 g butter, chopped
- 2⁄3 cup milk
- 1 1⁄4 cups self raising flour, sifted
- 1 1⁄4 cups grated tasty cheese
- 1 1⁄4 cups flat leaf parsley, chopped
- salt and pepper
- Preheat oven to 160°C Place flour and salt and pepper in a snap-lock bag.
- Add lamb and shake bag to coat.
- Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes or until browned. Remove and transfer to a bowl. Repeat with oil and remaining lamb.
- Add remaining 1 tbsp oil, bacon, onion, garlic to saucepan. Cook, stirring for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
- Transfer hotpot to a 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes.
- Meanwhile make potato dumplings. Cut potatoes into large pieces. Place in a shallow, heatproof, microwave safe dish. Cover and microwave on High for 6 to 7 minutes or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
- Remove hotpot from oven. Stir in vegetables. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions. Roll each portion into a ball. Place dumplings, in a single layer, over hotpot.
- Increase oven temperature to 200°C Bake hotpot, uncovered, for 25 to 30 minutes or until potato dumplings are golden.