Traditional Lamb Hotpot
Diced lamb and caramelised onions in a rich and hearty gravy, topped with buttered sliced potatoes
For the sliced potatoes, use a mandolin if possible or a sharp knife to get an even thickness. Serve with pickled red cabbage. If you are slicing the potatoes in advance keep covered with cold water to ensure they stay fresh in colour
Cooking Method
- Pre heat the oven 170c gas mark 3 fan oven 150c
- Heat a large frying pan with half of the butter- when the butter is foaming, add the onions and cook until they start to turn a light golden brown colour then set aside
- Heat up the frying pan with some oil, and brown off the diced lamb, then add the diced carrots and water with the Puréety Lamb casserole seasoning. Bring to the boil and simmer for 1.5 hour stirring occasionally or transfer to slow cooker for 2-3 hours
- Place into an oven proof dish and top with fried onions
- When the potatoes are sliced 2mm thick, melt the remaining butter and pour it over the potatoes in a bowl then season with salt & pepper. Use your hands to mix the potatoes ensuring they are evenly coated
- Put the bowl into the microwave for 1.5 minutes to stop the butter from coagulating immediately
- Arrange the potatoes on top of the hotpot reserving the best looking slices for the top layer
- Bake the hot pot for 1 hour in the preheated oven. Halfway through, brush with a little more melted butter
- When you take the hotpot out of the oven, brush with a final bit of melted butter and leave to rest for least 10 mins before topping with chopped chives
Ingredients
- 450g Diced Lamb
- 400g White Onion , Sliced finely
- 60g Butter
- 2tbsp Oil
- 200g Carrot , Diced
- 850g Maris Piper Potatoes , Sliced 2mm thick
- 300ml Water
- 100ml Red Wine
- 10g Chives , Sliced finely
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