Lamb hotpot

    1 hour 45 min

    Lamb hotpot has been around forever and there's a good reason why - it's hearty, nutritious, filling and easier to make than you might think!

    28 people made this

    Serves: 4 

    • 650g diced lamb shoulder
    • 3 tablespoons plain flour
    • salt and pepper, to taste
    • 3 tablespoons vegetable oil
    • 3 cloves garlic, minced
    • 2 onions, chopped
    • 6 carrots, chopped
    • 600ml lamb stock
    • chopped fresh rosemary, to taste
    • chopped fresh thyme, to taste
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons tomato puree
    • 500g potatoes, sliced

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Dust the lamb in the flour and season well. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 2 minutes then add the lamb and stir to brown on all sides.
    3. Remove the lamb and transfer to a lidded ovenproof casserole dish. In the same frying pan, add the onions and carrots and cook and stir for 3 to 4 minutes. Transfer to the casserole dish and add all of the other ingredients, except the potatoes, and give a good stir. Lay the sliced potatoes on top of the lamb mixture and season again. Cover.
    4. Bake in the preheated oven for 1 hour then remove the lid and bake for a further 30 to 40 minutes to allow the potatoes to become golden brown. The lamb should be tender and the filling piping hot. Remove from the oven and serve.

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    Reviews in English (3)


    loved it,made it yesterday and it was superb.Will be making it again for sure  -  02 Dec 2014


    Very easy to make and had great flavour too  -  26 Aug 2016


    Wow, loved it. Halved the quantities and shared with my oh. Was amazing and so simple. New favourite recipe, thanks.  -  02 Sep 2014