Mutton Hotpot with Heritage Carrots

Traditional mutton and kidney stew topped with sliced potatoes, served with buttery simmered heritage carrots.

Comfort Food Mutton British Carrots Hotpot

Estimated Nutrition

Calories

1015

kcal / serving

4060 kcal total

Carbs

50.6g

per serving

202.4 g total

Fat

63.8g

per serving

255.2 g total

Protein

60.1g

per serving

240.5 g total

Cook Time

125

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

CondimentsSauces

tsp

Worcestershire Sauce

Dairy

100

Butter

some for dotting, some for brushing, some for carrots

Liquids

600

Beef Stock

fresh

Meat

piece

Mutton Kidneys

fat on

Mutton

boneless leg, cut into 2.5cm pieces

NutsSeeds

piece

Bay Leaves

Sea Salt

to taste

Black Pepper

freshly ground, to taste

Vegetables

piece

Onion

cut into thick slices

900

Potatoes

peeled and cut into 5mm thick slices

300

Heritage Carrots

cleaned and trimmed

Method

Preheat the oven to 180°C.

Trim the fat from the kidneys and melt it in a large casserole over medium heat until golden-brown.

Coat the mutton in flour and brown the meat and kidneys in batches.

Layer the meat, half the onions, and bay leaves into the casserole followed by the remaining onions.

Pour in the Worcestershire sauce and beef stock and bring the mixture to a simmer.

Arrange the 5mm potato slices on top in an overlapping pattern.

Season with salt and pepper, dot with butter, cover, and bake for two hours.

Boil the heritage carrots in salted water for 3 to 5 minutes until tender.

Drain the carrots and toss them with butter and seasoning before serving.