Total Time
2h 15m
Serves
X 5
Total Time
2h 15m
Serves
X 5
A note from our chef
Ingredients are key to making your hot pot a steaming success. Even the potatoes are important. I always use floury potatoes, they’ll give you the best lid to your hot pot – nice and crispy just the way we want it.
Rosie recommends: When it comes to the lamb you want a cut that’s not too lean - neck is best, but shoulder works well too. You need a little fat to give this hotpot lots of lovely flavours.
Here’s what you’ll need
- 1tbsp Butter
- 1tbsp Vegetable Oil
- 500g Lamb, cut into bite-size chunks
- 2 Onions, thinly sliced
- 1 heaped tbsp Plain flour
- 480ml Hot chicken stock
- 2 Bay leaves
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1 tbsp Worcestershire sauce
- 3 Medium sized carrots, peeled and cut into chunks
- 680g Potatoes, peeled and sliced to 2-3mm thick
- 1 tbsp Melted butter, for brushing
- 1/4 tsp Thyme
Step-by-step method
- Preheat the oven to 170C/325F
- Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb until lightly browned all over (about 3-4 minutes).
- Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gentle bubble.
- Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish).
- Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre. Brush the top of the potatoes with the melted butter and sprinkle on the thyme.
- Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid.
- Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
