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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
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.

Step 6

Meanwhile, finely slice the potatoes for the topping. 

Step 7

Transfer the lamb stew into an oven dish and top with an even layer of the sliced potatoes.

Step 8

Drizzle over the olive oil and season with salt and pepper.


Step 9

Place into the oven at 170°C (150°C fan/gas mark 3) for 40–45 minutes, until the potatoes are tender and golden.

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