Minced lamb hotpot

Perfect for a chol hamoed supper – or even a Pesach Friday night dinner


Photo: Inbal Bar-Oz

This is a crowd-pleaser that can be easily scaled up. I make a double batch of mince and freeze half for later in the holiday. You can replace the lamb with minced beef and use beef stock, red wine and a couple of tablespoons of tomato puree instead.

Serves: 3 – 4
Prep: 15 minutes
Cooking: 1 hour 15 minutes

500g lamb mince
3 tbsp vegetable oil
1 medium Spanish onion finely diced
2-3 celery ribs finely diced
3 - 4 carrots, peeled and finely diced
400 - 500 ml chicken stock
100ml white wine - optional
1- 2 bay leaves
2 -3 sprigs thyme
2 tbsp potato flour
Salt and freshly ground black pepper
Approximately 1kg medium evenly shaped potatoes


  • Pre-heat the oven to 180°C. Add 1 - 2 tablespoons of vegetable oil to a deep frying pan and fry the mince over a medium-high heat.IThe best method for this is a metal potato masher — yes really! I mash the mince, stir with a wooden spoon, give it another mash and a stir and then probably one more mash which breaks the mince into nice even-sized morsels. Let the mince mixture brown well and cook through.
  • Add the onion, carrot and celery over a medium heat, along with the bay leaves and thyme, then saute gently for around 10-12 minutes until the onions are soft and translucent.
  • Now tip in the wine (if using) and simmer to evaporate, then add 400ml of chicken stock. Bring the mixture back to a simmer and then add the potato flour mixed with a little of the reserved stock to thicken. You are looking for a thickish gravy, so add more potato flour mixed with a little more stock until you have the consistency you like.
  • Season to taste with salt and pepper and then tip into an oven-proof dish.
  • Peel the potatoes and parboil in salted water for approximately 8 minutes.
  • Drain the potatoes and allow to cool a little before slicing into 2 - 3 mm rounds. Arrange the potato slices on top of the beef overlapping the slices.
  • Once you have used up all the potato, brush the top with the remaining oil. Place the dish on a baking sheet into the oven for approximately 45-55 minutes.

Louis Mann

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