Tuesday, 8 May 2012

Minced Lamb Hot Pot

This is a lovely recipe for chilly days and what's not to like tender lamb and crispy potato topping. I think that you could interchange this with a cobbler topping too if you perfer, either way it will warm you through and through and if you need to it freezes well too!

Recipe complements of SuperValu with Kevin Dundon

Serves 4

555g Minced lamb
1/2 Onion 2
1 Carrots
1 Celery stick
1/2 Leek
4 large Potatoes
1 Clove garlic
25g Butter melted
1 tbsp Plain Flour
350ml Lamb or Beef Stock
1/2 tsp Worcestershire Sauce optional
Salt and Pepper

Preheat the oven to 190°C/375°F/Gas Mark 5. Begin by finely dicing the onion, celery, leek, garlic and carrot. Heat a large saucepan with a little oil and add in the diced vegetables and sauté on a low heat for 4-5 minutes until they are beginning to soften.

Next add in the minced lamb and cook this for 4-5 minutes until the lamb is browned off. Season lightly at this stage. Next add in the plain flour and use this to dry up any juices that are on the pan. In a separate pan bring the stock to a gentle boil. Stir the boiled stock into the floured lamb mixture and stir continuously until the mixture thickens, ensuring that no lumps form during the process. Continue to cook for 3-4 minutes and check the seasoning. Add the Worcestershire sauce at this stage if using.

Transfer the lamb and vegetable mixture to a medium sized casserole dish at this stage.

Peel and thinly slice the potatoes and arrange these on top of the beef and vegetable mixture with each potato slice slightly overlapping the previous one.

Brush the entire top of the Hotpot with the melted butter, which will give a nice shine and glaze to the potatoes. Transfer the hot pot to the oven for approximately 30-35 minutes until the potatoes are tender and the entire mixture is bubbling.

Serve immediately.


  1. Very tasty and unbelievably easy. Would recommend to others.

  2. My favourite hotpot recipe. Delicious.