This lamb hotpot is an easy winter meal that will remind you of home. It takes about 20 minutes to prepare and get ready for the oven after which it is just a case of letting it cook at a low temperature for a few hours while the magic happens.
The great thing of this recipe is that timings are not critical. If it has a little less or a little more time in the oven that’s fine. You just need to remember to remove the foil about 30 minutes before you want to serve it so that you have the lovely crispy potatoes that everyone likes so much. It makes an ideal lazy weekend meal. Once you have done the preparations you really don’t have to worry about it much.
Prepare the vegetables first, so once you start browning the meat and assembling the hotpot you can whiz straight through. It doesn’t take long to prepare but if you are really short of time you could skip browning the meat. However browning the meat adds a little richness in both colour and flavour, so I think is worth the extra few minutes in the kitchen.
With both carrots and potatoes in this dish you do not really need any extra vegetables, but a bowl of peas or some fresh green beans would round the meal off nicely.
Step by step easy lamb hotpot
- 1 large onion sliced
- 500 g potatoes peeled and thinly sliced
- 400 g carrots sliced
- 500 g lean lamb cut into bite size chunks
- 1 tbsp plain flour
- salt and freshly ground black pepper
- about 2 tbsp rapeseed oil
- 1 tsp dried thyme
- 2 tsp red wine vinegar
- 450 ml lamb or beef stock
- Preheat the oven to 170℃/160℃ fan/gas mark 3. Prepare the vegetables first, so that they are ready to go.
- Place the meat in a bowl and sprinkle over the flour. Season well, then toss the meat in the flour until it is evenly coated.
- Heat 1 tbsp of oil in a frying pan. Add half of the meat and cook over a high heat until browned on all sides. Transfer to an ovenproof casserole dish. Sprinkle half the onion slices over the meat. Add half the carrots and a layer of potatoes. Sprinkle with a little dried thyme.
- Return the the pan to the heat adding a little more oil if required. Brown the remaining meat, then transfer to the casserole dish spreading out over the layer of potatoes.
- Add the vinegar to the pan together with a splash of the stock, and stir to loosen any bits that are sticking to the base of the pan (this is called deglazing the pan). Add the remaining stock and bring to the boil.
- While the stock comes to the boil, continue layering the vegetables. Finish with a layer of overlapping potato slices.
- Carefully pour the stock into the dish. Brush the tops of the potato slices with a little oil and cover with foil.
- Cook in the oven for 2 hours. Remove the foil and increase the oven temperature to 180℃/170℃ fan/gas mark 4 and cook for a further 30 minutes or until the potato is crisp and golden.