Lamb Hotpot

4 Apr 2013

Category: recipes

With the weather still chilly, it is a good time to enjoy traditional casseroles like this simple version of hotpot.

Lamb Hotpot

Preparation: 20 minutes  Cooking: 1h30 - 2 hrs  Serves: 4


  • 700g diced lamb, well trimmed
  • 2 onions, thinly sliced
  • 300g carrots, peeled and thickly sliced or chunked
  • 2 tbsp plain flour
  • 600ml lamb stock
  • 1tsp thyme
  • 1 tsp bay
  • 2 tbsp Worcestershire sauce
  • optional: 2 lambs kidneys, sliced or 1 black pudding, sliced
  • 800g (approx) potatoes, thinly sliced
  • Butter or oil


  1. Preheat the oven to 160 degrees
  2. In a frying pan with a little oil or butter, brown the lamb chunks in batches, then put into a good sized casserole with a lid
  3. Using the lamb juices in the pan, gently soften the onions, then add the flour, herbs and salt and stir through until well coated
  4. Pour over a good dose of the stock and stir well until it thickens
  5. Put the onion mix, carrots, remaining stock and Worcestershire sauce (and kidneys or pudding, if used) into the casserole and stir through
  6. Wash and dry the potato slices and arrange over the meat and dob over a little butter
  7. Put the lid on the casserole and put it in the oven for just over an hour
  8. After an hour, remove the lid and dob over a little more butter and put back in the oven uncovered for about 30 to 45 minutes until the potatoes are browned