Lamb hotpot

Lamb hotpot


5 people made this

About this recipe: 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!


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 (3)


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


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


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

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