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Home » Lunch & Dinner » Lamb Hotpot

14 December 2017

Lamb Hotpot

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My take on a traditional Lancashire Lamb Hotpot – melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.

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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 take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.

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.

My take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.

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Lamb Hotpot

My take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.
5 from 1 vote
Print Rate Save Go to Collections
Active Time: 15 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 4 portions
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INGREDIENTS

  • 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
  • Salt

INSTRUCTIONS

  • 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.
  • Serve.

NOTES

This hotpot can either be made in one large dish or in 4 smaller dishes to make individual portions.
1½ portions of fruit and vegetables.
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NUTRITIONAL INFORMATION

Serving: 1portion | Calories: 334kcal | Carbohydrates: 35.6g | Protein: 26.3g | Fat: 11.3g | Saturated Fat: 5g | Sodium: 200mg | Fiber: 5.9g | Sugar: 8.7g

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.


Course: Main Course
Cuisine: British
Keyword: Family Friendly Dinner
Author: Charlotte Oates

My take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.

Free From/Suitable For…

  • Corn-Free
  • Egg-Free
  • Nut-Free
  • Soy-Free
  • 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.

My take on a traditional Lancashire Lamb Hotpot - melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.

Reader Interactions

Comments

  1. Nina says

    April 26, 2019 at 4:03 pm

    Hi thanks for the recipe, when you say toss the other ingredients in the flour… what do you mean as the carrots and onions are already in the pot with the cubed lamb. Do you put the two layers of potatoes on the top or one layer in the middle, then another layer potatoes on the top? Big thanks.

    Reply
    • Charlotte Oates says

      April 29, 2019 at 3:36 pm

      Ignore the word “other”. I’m not sure why I put it (sorry!). Toss the meat and veg in the flour. I’ll fix it once I finished answering my comments.

      The potatoes are only layers on the top, not in the middle.

    • Nina says

      April 29, 2019 at 8:30 pm

      Thank you Charlotte for replying…I intend making this very soon…

    • Nina says

      April 29, 2019 at 10:11 pm

      Thanks for explaining, very much appreciated…. Lovely recipe! x

  2. William Scof says

    September 06, 2018 at 4:17 pm

    I’ll definitely follow your recipe when I do. It is great you have used simple lamb steaks to make this, definitely worth a shot!

    Reply
  3. Kirsty Phillipson-Lowe says

    January 09, 2018 at 9:50 pm

    5 stars
    Amazing meal, fantastic recipe!

    Reply
    • Charlotte Oates says

      January 11, 2018 at 10:19 pm

      Thanks Kirsty x

  4. Lucy says

    January 06, 2018 at 3:28 pm

    This looks so delicious Charlotte, perfect for the winter. I have never made a hotpot for some reason, so I’ll definitely follow your recipe when I do. It is great you have used simple lamb steaks to make this, that must make this a frugal dish too. Sorry for taking so long to come over and say thank you for joining in with the Slow Cooked Challenge!

    Reply
    • Charlotte Oates says

      January 07, 2018 at 8:54 pm

      It’s definitely the sort of food you need in this weather, I’m freezing!! I hope you enjoy the hotpot, let me know how it goes x

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5 from 1 vote

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