Lamb Hotpot Soup is an alternative style lamb casserole dish that tastes really nice. Different from other soup

Ingredients 

1 clove garlic, sliced

2 tbsp spoons olive oil

400 g can chopped tomatoes

1 large onion, peeled and sliced

100 g fine green beans, halved

2 tbsp (1 oz) 25 g butter, melted

410 g can cannellini beans, drained

1 chicken stock cube, made up with 125 ml boiling water

15 g pack rosemary, removed from the stalk and finely chopped

2 packs (600 g) 1 1/2 pound. prime lamb steaks, cut into 2 cm wide pieces

500 g potatoes, ie Maris Piper, peeled, left whole, par boiled, refreshed then finely sliced

Method 

salt and freshly ground black pepper

In a shallow ovenproof casserole, heat the oil then add the onion, garlic and lamb and cook for 5 - 6 minutes or until the lamb is browned. 

Add the tomatoes, stock, beans, rosemary and seasoning. 

Preheat the grill to a high heat.  Arrange the potatoes in overlapping layers on top of the meat. 

Season, cover and simmer for 15 minutes or until the potatoes are tender. 

Brush with melted butter, place under the grill and cook for 3 - 4 minutes until browned.