Quite plain tasting. Needed something elce. Easy to make though.
Irish Lamb Hot Pot
With the chilly nights still lurking what better than to come home to a perfectly cooked meal. This easy one-pot meal will warm everyone around the dinner table.
Prep time:
Cook time:
Serves:
4
Ingredients
- 400g lean lamb mince
- 1/2 Braeburn apple, grated
- 1/2 cup fresh breadcrumbs
- 1 Tbsp chopped parsley
- 1 Tbsp chopped rosemary
- 1 egg, beaten
- 535g can Wattie's Just Add Hearty Irish Stew
- 1 Tbsp Lea & Perrins Worcestershire Sauce
- 2 Tbsp Wattie's Tomato Paste
- 1/2 x 750g bag Wattie's frozen Chunky Mix
Method
1. Mix the lamb mince, apple, breadcrumbs, parsley and rosemary together. Add the egg. Season with salt and pepper and mix well. Shape into 20 meatballs.
2. Heat a dash of oil in a frypan and brown the meatballs. Place in a slow cooker.
3. Mix together Wattie’s Just Add Hearty Irish Stew Simmer Sauce , Wattie’s Tomato Paste and Lea & Perrins Worcestershire Sauce . Pour over the meatballs.
4. Cook on LOW for approx 6-7 hours (refer to the user manual). 30 minutes before the end of cooking add Wattie’s frozen Chunky Mix . Continue to cook with the lid on until vegetables are tender.
To Oven Cook
Place browned meatballs in a casserole dish. Pour over prepared sauce (step 3). Cover and cook in a pre-heated 180°C oven for 45 minutes. Add the Wattie’s Frozen Chunky Mix and continue cooking for a further 15-20 minutes or until the vegetables are tender.
Serve with parsley mash and seasonal green vegetables.
