Lamb hotpot

Simple and satisfying, this succulent hotpot packed with tender lamb and hearty vegetables will help brighten up a winter weeknight or bring you some extra weekend comfort.

30 minutes prep. time
2 hours 30 minutes cooking time
Serves 8
Soups, stews & curries, Family-friendly

Lamb hotpot, fresh out of the oven | © National Trust/William Shaw

1.6kg diced lamb
1 tbsp vegetable oil
350g carrot
350g onion
350g swede
350g potato
250g leek
2 sprigs thyme
1 litre lamb or beef stock
1 tbsp cornflour
Salt and pepper to taste

For the topping

1kg potato
1 tbsp olive oil
Salt and pepper to taste

Thyme out

Don’t forget to take the sprigs of thyme out before transferring into your oven dish.

Step 1

Peel and finely dice the carrots, onion, swede, leeks and potatoes.

Step 2

Place the oil in a large pan over a medium heat. When hot, add the finely diced vegetables and sauté for 5 minutes.

Step 3

Add the diced lamb and continue to sauté for 5–10 minutes, until the meat starts to brown.

Step 4

Add the thyme and stock, stir well and cover. Leave to simmer gently for 1 hour to 1 hour 30 minutes, until the meat is tender.

Step 5

Mix the cornflour with a little water into a pourable paste and stir into the pan. Simmer for 2–3 minutes until thickened slightly. Taste and season to your liking.