Slow Cooked Lamb Hotpot Recipe


You all seemed to really enjoy the recipe for my favourite soup last week, so I thought I'd share another delicious recipe for you all to try. I made this slow cooked lamb hotpot at the weekend and it was melt in the mouth delicious. The meat was soft, the gravy was rich, and the potatoes were crispy - basically just the perfect dish for this time year. Plus, it was mega easy to put together, so even the kitchen novices can whip this one up.

Without further ado, here's the recipe for my slow cooked lamb hotpot. This recipe serves 4 people, and is perfect served with green veg or some pickled red cabbage.

Slow Cooked Lamb Hotpot Recipe


  • 450g lamb leg steaks, diced
  • glug of olive oil
  • 2 tablespoons of white flour
  • 3 carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 1 large white onion, peeled and chopped
  • 400 mls beef stock
  • 5 medium sized white potatoes, thinly sliced
  • knob of butter
  • 3 sprigs of fresh thyme
  • salt and pepper


  1. Heat the oil in a large pan, before adding the diced lamb. Fry until brown, then add the flour and stir until the meat is coated.
  2. Add the carrots, celery and onion to the pan and fry for a further 3-4 minutes.
  3. Add the beef stock and bring the mixture to the boil, before leaving to simmer gently for 45 minutes.
  4. Preheat the oven to 180 degrees celsius.
  5. Pour the lamb and vegetable mixture into a casserole dish and layer the sliced potatoes on top.
  6. Gently melt the butter in a saucepan, then pour evenly over the layered potatoes.
  7. Sprinkle over the leaves from the sprigs of thyme and season with salt and pepper.
  8. Place casserole dish in the oven and cook for 45 minutes, or until the potatoes are cooked through and crispy.