Lamb Hotpot – simple comfort food perfect for when the nights are closing in.
Cutting through the crisp potato lid reveals meltingly tender lamb stewed in a light vegetable stock spiked with bay leaf and vegetables.
1kg Diced Lamb Leg
100g Unsalted Butter
2 Onions (Sliced)
3 Carrots (Finely Sliced)
1tbsp Worcestershire Sauce
500ml Vegetable Stock
3 Bay Leaves
Sea Salt & Cracked Black Pepper
800g Maris Piper Potatoes (Thinly Sliced)
1) Preheat the oven to 170c. Melt a tablespoon of the butter in a large casserole over a medium heat. Brown the lamb in the casserole dish in batches – setting aside once browned. Brown the carrots and onions in the dish for 5 minutes until golden brown.
2) Sprinkle the cornflour over the carrots and onions whilst in the dish and add the Worcestershire sauce and the vegetable stock and bring to the boil. Add the browned lamb and bay leaves to the pot and stir well to combine. Season well with sea salt and cracked black pepper. Remove from the heat.
3) Arrange the sliced potatoes over the stew and dot small chunks of the butter over the top. Season the potatoes with sea salt and cracked black pepper. Cover the dish and place in the oven and cook for 2-3 hours or until the lamb is tender.
4) Remove the lid from the casserole dish and turn your grill on high. Place the casserole under the grill until the potatoes are well browned. Allow to stand for 5-10 minutes before serving