Traditional Lamb Hotpot

Prep 15 mins
Cook 180 mins
Non-Spicy
4
British

Diced lamb and caramelised onions in a rich and hearty gravy, topped with buttered sliced potatoes

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What you need

Lamb Casserole Recipe Seasoning

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