Hearty lamb hotpot

    1 hour 45 min

    This hearty lamb hotpot, also known as Lancashire hotpot, uses the cheaper cuts of lamb such as the neck and kidneys so it is not only great for the taste buds but easy on the budget too.


    3 people made this

    Serves: 4 

    • 1kg diced neck of lamb
    • 4 lamb kidneys, trimmed and chopped
    • 3 tablespoons plain flour
    • 3 tablespoons salted butter
    • 6 cloves garlic, minced
    • 2 onions, chopped
    • 3 carrots, chopped
    • 500ml lamb stock
    • 2 tablespoons tomato puree
    • chopped fresh rosemary, to taste
    • chopped fresh thyme, to taste
    • 2 parsnips, finely chopped
    • salt and pepper, to taste
    • 900g potatoes, sliced

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

    1. Preheat the oven to 170 C / Gas 3.
    2. Dust the diced lamb neck and kidneys in the flour and season well. Melt the butter 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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