Potato-Topped Lamb Hotpot Recipe

Serves 4 • Prep 20 mins • Cook 1 hr 10 mins 

Ingredients 

• 1 tbsp olive oil
• 900g diced lamb leg
• 2 onions, chopped
• 2 celery sticks, chopped
• 4 carrots, peeled and chopped
• 50g plain flour
• 3 tbsp worcestershire sauce
• 500ml vegetable or lamb stock
• 4 sprigs of thyme, leaves picked
• 10g parsley, chopped
• 400-500g seasonal potatoes, cut into 2-3mm slices
• 30g butter, plus an extra knob
• 500g spring greens, sliced 

Instructions

1. Preheat oven to 180°C/160°C fan/gas 4. Heat the olive oil in a casserole for large saucepan). Add the meat to brown, then remove and set aside. 
   
   
2. Add the onion, celery and carrots and cook for 10 mins until everything starts to soften and caramelise at the edges. 
   
   
3. Stir in the flour, then add the worcestershire sauce and stock. Return the lamb and juices to the pan and mix well. Cook for 2 mins until the sauce starts to thicken. 
   
   
4. Stir in the thyme leaves and parsley and season to taste. 
   
   
5. Turn off the heat and, if you are using a casserole, level out the top. Carefully arrange the sliced potatoes over the top. If you used a saucepan, decant into an ovenproof dish before topping with the potato. 
   
   
6. Melt the butter in a small pan, brush over the potatoes and then pop the dish into the oven. 
   
   
7. Bake for 1 hr, until the potatoes are golden and cooked through.
   
   
8. Before serving, steam the sliced greens for 5 mins, then drain and add a knob of butter. 
   
   
9. Dish out the hotpot alongside the spring greens. 

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