Lamb hotpot
Hotpot is a potato-topped lamb or mutton stew originally created in Lancashire. Darina Allen’s version in her book Irish Traditional Cooking (1995) includes lamb kidneys and is made with bone-in shoulder chops. In essence, hotpot is similar to Irish stew in that it was a peasant dish of the north of England that migrated to different parts of the British Isles. Different versions include oysters, carrots and turnips, bacon and cheese and a pastry topping.
PREPARATION: 30 MINUTES
COOKING: 1 HOUR 10 MINUTES
SERVES 6-8
Ingredients
• 750g lamb shoulder, diced
• 50g beef dripping
• 3 onions, sliced
• 2 tablespoons finely chopped thyme
• 2 tablespoons plain flour
• 750ml lamb stock, warmed
• 750g (about seven medium) potatoes, peeled and
thinly sliced
• 50g butter, melted
• sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180C/350F/Gas Mark 4.
Season the lamb with black pepper and salt. Heat the beef dripping in a cast-iron pot over a medium heat, add the lamb and fry, in batches, for 5-10 minutes until nicely browned. Remove and reserve in a warm place.
Add the onions and half the thyme to the pot and cook for about five minutes until soft and translucent. To make a roux, add the flour and cook for two minutes to form a loose paste. Gradually pour in the warm lamb stock and stir until the roux has dissolved.
Return the browned lamb to the pot. Place the potato slices on top in a circular pattern. Brush with the melted butter and season with sea salt, black pepper and the remaining thyme.
Cover and bake in the preheated oven for 45 minutes. Remove the lid during the last 15 minutes to allow the potatoes to brown.