Quick lamb and leek hotpot

Quick lamb and leek hotpot
  • High protein
  • Low phosphate
  • Low potassium
  • Main meal
  • British
  • 1 hour or less
Download recipe card

This is a simple, quick to make dish that’s high in protein and low in potassium and phosphate. Perfect for a post-dialysis dinner.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

A quick version of a traditional British favourite which is rich and filling for a family dinner.

Ingredients

400g white potatoes

500g diced lamb leg steak

1 tablespoon oil

1 large leek

2 sprigs of fresh rosemary chopped

500ml low salt lamb gravy

160g green beans

1 tablespoon butter

Black pepper

Method

  1. Step 1

    Fill a saucepan with water and bring to the boil. Peel and cut the potatoes into thin slices about 0.5cm thick and cook in boiling water for 8-10 minutes.

  2. Step 2

    Meanwhile, heat frying pan over high heat and dry fry (without oil) the diced lamb for 5 minutes until browned on all sides.

  3. Step 3

    Clean, trim and slice the leeks and chop the rosemary. Using the oil, add the leeks and rosemary to the pan and fry for 2-3 minutes until the leeks are a little soft.

  4. Step 4

    Make up the gravy according to the instructions, add to the pan and gently stir to combine. Simmer until the lamb is thoroughly cooked, around 20 minutes. Season with black pepper if desired. Transfer mixture to an ovenproof dish.

  5. Step 5

    Preheat the grill. Drain the potato slices and allow to cool. Arrange the potato overlapping until the whole dish is covered in in a single layer. Melt the butter and brush over the potato slices.

  6. Step 6

    Grill for 5 minutes, until golden brown and bubbling. Fill a saucepan with cold water and add the green beans, bring to the boil and cook for 5-10 minutes until soft. Drain and discard the water. Divide the cooked hotpot between four and serve with the vegetables.

Food facts

The potatoes are the main source of carbohydrate. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

For those following a low potassium diet this dish is low in potassium when using the portion sizes specified.

Overall this dish is low in phosphate. It does however contain phosphate, which is mainly provided by the Lamb. If you have been prescribed a phosphate binder ensure you take them with this dish.

This dish is high in protein which is ideal for those on dialysis.

If you have been advised to lower your protein intake, you can reduce the lamb to 100g per portion.

Use a gluten-free gravy.

Look on the label for lean lamb, this will help keep the fat content of this dish down.

There is the no added salt in this recipe but the low salt gravy granules in this dish will still contain a small amount of salt, which makes it slightly above the range to be classified a low salt dish.

Check the nutritional information and choose the one with the lowest salt content.

This is a relatively low cost dish, however you can save money by swapping the fresh rosemary for Β½ teaspoon of dried rosemary.

Once cooled store in an airtight container and keep in the fridge for up to 3 days. Reheat thoroughly before serving.