Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Lamb Hotpot

I love this dish, its easy to cook and also has an amazing flavor. I have resisted calling it “Lancashire Hotpot” as I am sure someone will correct me on its authenticity of that great traditional dish!


    • 500g diced Lamb.
    • 1 garlic clove, crushed
    • 2 tablespoons Worcestershire sauce
    • 1 onion, thinly sliced
    • 2 leeks, trimmed and thinly sliced
    • 3 carrots, peeled and sliced
    • 250g button mushrooms, halved
    • 1 bouquet garni
    • 500g potatoes, scrubbed and thickly sliced
    • 2 tablespoons tomato paste
    • 400ml beef or chicken stock.
    • 50g cheddar cheese, crumbled (optional)
  1. Preheat the oven to 180 degrees C. / Gas 4 or bottom right oven on AGA.
  2. Mix the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
  3. Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
  4. Add the bouquet garni ,tuck it into the centre of the casserole. Top with a thick layer of overlapping potato slices.
  5. Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid or foil and bake for 1½ hours or until the meat and potatoes are tender.
  6. Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 230°C and bake, uncovered, for a further 25–30 minutes until golden.

Chefs Tips


You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.

Instead of sliced potatoes, top with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with parmesan cheese if you like.

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