Lamb hotpot

Simple and satisfying, this succulent lamb hotpot will help to brighten up your weeknight or give you some extra weekend comfort. This warming hotpot is packed with tender lamb and hearty vegetables in a meaty gravy, topped with crispy potatoes.

Main courses
Lamb hotpot fresh out the oven, still in its pan
  • Preparation time 30 minutes (prep. time)
  • Cooking time 2½ hours (cooking time)
  • Serves 8


  • 1.6kg diced lamb
  • 1 tbsp vegetable oil
  • 350g carrot
  • 350g onion
  • 350g swede
  • 350g potato
  • 250g leeks
  • 2 sprigs thyme
  • 1000ml 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


  1. Peel and finely dice the carrots, onion, swede, leeks and potatoes. 
  2. Place the oil in a large pan over a medium heat.  When hot, add the finely diced vegetables and saute for 5 minutes. 
  3. Add the diced lamb and continue to saute for 5-10 minutes until the meat starts to brown.  
  4. Add the thyme and stock, stir well and cover.  Leave to simmer gently for 1 to1 ½ hours until the meat is tender.
  5. Mix the cornflour with a little water into a pourable paste and stir into the pan.  Simmer for 2 to 3 minutes until thickened slightly. Taste and season to your liking.
  6. Meanwhile, finely slice your potatoes for the topping. 
  7. Transfer the lamb stew into your oven dish and top with an even layer of the sliced potatoes.
  8.  Drizzle over the olive oil and season with salt and pepper.
  9. Place into the oven at 170 °C or gas mark 3 for 40-45 minutes until the potatoes are tender and golden.