Easy Lamb Hotpot

5 from 6 votes

Adapted from an old family recipe, my easy peasy Lancashire Lamb Hotpot is made in 1 pot, only uses 5 ingredients and needs just 10 minutes hands on time!

Course Main Course, Stew

Cuisine British

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings people

Calories 310kcal

Author Eb Gargano

Ingredients

1 large onion diced
2 large carrots cut into bitesize pieces
600 g diced lamb (leg or shoulder both work well)
500 ml lamb stock from a cube is fine
3 large potatoes (roughly 500g / 1lb), cut into 3mm (⅛inch) slices
Plus a little oil, salt and pepper
Vegetables to serve optional

Metric - US Customary

Instructions

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
Serve just as it is or with extra vegetables.

Notes

If you don’t have a suitable cast iron pot/ovenproof saucepan, then simply start this in a saucepan or frying pan on the hob and then transfer to an ovenproof dish for the oven part.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition