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Lamb Hotpot with Cauliflower Cheese

A hearty lamb and kidney stew topped with sliced potatoes, served alongside a rich, cheesy grilled cauliflower gratin.

Comfort FoodLambMeatMain CourseWinter
Estimated Nutrition
Calories
1080.1
kcal / serving
6480.5 kcal total
Carbs
44.8g
per serving
268.5 g total
Fat
68.5g
per serving
410.8 g total
Protein
70.9g
per serving
425.2 g total
Cook Time
120
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Worcestershire Sauce
1
tsp
English Mustard
Dairy
75
g
Butter
50
g
Unsalted Butter
melted
50
g
Butter
for cauliflower cheese base
450
ml
Milk
2
piece
Egg Yolk
free-range
200
g
Lincolnshire Poacher Cheese
grated
GrainsCereals
2
tbsp
Plain Flour
50
g
Plain Flour
for cauliflower cheese base
Liquids
150
ml
Red Wine
500
ml
Beef Stock
Meat
1.5
kg
Lamb Neck Fillet
cut into 2.5cm pieces
6
piece
Lambs' Kidney
trimmed, skinned and chopped
NutsSeeds
1
to taste
Sea Salt
and freshly ground black pepper
2
sprig
Rosemary
leaves only, chopped
3
piece
Garlic
roughly chopped
1
piece
Bay Leaf
2
sprig
Thyme
OilsFats
15
ml
Vegetable Oil
Vegetables
2
piece
Onion
thickly sliced
1.5
kg
Potato
peeled and cut into 5mm thick slices
1
piece
Cauliflower
cut into florets

Method

1
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