My take on a traditional Lancashire Lamb Hotpot – melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.
When the weather gets chilly I’m all about the comfort food, so I thought I’d create something for you that I consider one of the ultimate comfort foods – Lamb hotpot. It’s got melt-in-the-mouth lamb and vegetables and it’s then topped with sliced potatoes which are brushed with a little butter to get them soft underneath and crispy on top. It really is like a hug in food form and just what we all need on the wintery days we have to come.
It’s really easy to prepare, a bit of peeling and chopping and that’s about it. It only takes about 15 minutes of actual effort before popping it into the oven to slow cook ready for dinner.
I’ve cooked my hotpot in one large pot, but if you prefer you can also make it in individual pots. This means the recipe can be adapted to feed as many or few people as you need.
My tips for a delicious lamb hotpot
Making a lamb hotpot is really easy, but I thought I’d share my top tips for getting it just how I like it.
- Cook it slowly – My lamb hotpot is in the oven for 3 hours. The reason for this is that the meat and vegetables are covered in stock before cooking so it needs to be in the oven for long enough for this to thicken into a delicious gravy. If it’s not in the oven for long enough then it’ll be watery and have less flavour.
- Keep you meat and vegetables chunky
- Put your potatoes in two layers – The ones underneath go lovely and soft and absorb the flavour of the lamb and vegetables underneath. The ones on top go crisp.
- Brush your potatoes with a little butter – This helps them get all lovely and crispy.
- Season both layers of potatoes with salt – It ensures that they’re both full of flavour.
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- 4 lamb steaks
- 4 carrots
- 2 onions
- 2 large potatoes
- 1 tbsp plain flour
- 1 tsp dried thyme - you can also use fresh thyme but to remember to remove the stalks before eating
- 450 ml lamb stock - approx.
- 1 tsp butter
- Pre-heat your oven to 170ºC/150ºC fan.
- Remove any fat from your lamb steaks and cut them into bite-sized chunks.
- Peel the carrots and onions and chop them into chunky slices.
- Peel and thinly slice your potatoes (about 2-3mm thick). I use a mandoline slicer for mine as it's quicker and much easier to get the slices even but you can do it by hand if you prefer.
- Put your chopped lamb, carrots and onions into a large cooking pot. Add the plain flour (1 tbsp) and toss the other ingredients in the flour so they're fully coated.
- Add the lamb stock. You want to add enough so that it comes up level with the top of the other ingredients.
- Place a layer of sliced potato on top of the other ingredients. Season the potato with salt. Add another layer of potato. Melt the butter (1 tsp) and brush it over the top layer of potato, then season with salt.
- Cover your pot with a lid or tin foil and cook for 2½ hours. Remove the lid and cook for a further 30 minutes.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- This can be made dairy-free by switching the butter for a dairy-free alternative or using oil.
- This can be made gluten-free by switching the plain flour for cornflour. Also, check your stock cubes as some but not all are gluten-free.
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.