Lamb & spelt hotpot

Name: Lamb & spelt hotpot
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 260 g pack Essential British Diced Lamb Shoulder; 560 g pack Cooks’ Ingredients Casserole Vegetables; 1 tbsp plain flour; 75 g quick cook Italian spelt; 500 ml lamb or chicken stock; 1 tbsp essential Waitrose Tomato Puree; 2 tsp Worcestershire sauce; 4 sprig/s fresh thyme; 385 g pack Cooks’ Ingredients Butternut Squash

This vegetable-packed hot pot is a delicious way to make a smaller amount of meat go a long way.

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HealthyHigh protein2 of your 5 a day8 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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2 tbsp Essential Olive Oil
260g pack Essential British Diced Lamb Shoulder
560g pack Cooks’ Ingredients Casserole Vegetables
1 tbsp plain flour
75g quick cook Italian spelt
500ml lamb or chicken stock
1 tbsp essential Waitrose Tomato Puree
2 tsp Worcestershire sauce
4 sprig/s fresh thyme
385g pack Cooks’ Ingredients Butternut Squash

Heat 1 tbsp oil in a flameproof casserole over a high heat and cook the lamb for 5 minutes, stirring until browned all over. Transfer to a bowl using a slotted spoon. Add the casserole vegetables to the pan, cook for 5 minutes more, then return the lamb and juices. Stir in the flour and cook for 1 minute.
Preheat the oven to 200ºC, gas mark 6. Cook the spelt in a pan of boiling water for 10 minutes until tender, then drain.
Meanwhile, stir the stock into the casserole pan, then add the tomato purée, Worcestershire sauce and three sprigs thyme. Bring to a simmer, season generously and cook for 10 minutes. Stir in the cooked spelt.
Arrange the butternut slices on top, then brush with oil. Season. Put the casserole on a baking sheet and bake in the oven for 30-40 minutes, until the top is tender and lightly browned. Strip the thyme leaves from the remaining stalk, scatter over, then serve.