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Simple Sunday Lamb Hotpot

hot pot - season

The perfect Sunday meal after an autumnal walk.

You will need

Large ovenproof cast iron (ideally) pan – it will all happen in one pan so it needs to be big


This will take 40 minutes

  • Slice the two of the onions, add to a pan with 25g butter and season, cook slowly for 30 minutes until soft.
  • Peel and roughly 1cm dice the carrot, celery, leek and the final onion.
  • Peel and slice the potatoes 2mm thick.
  • Boil the stock.
  • Preheat the oven to 165c

To cook

  • Heat the large pan, season the lamb fillet pieces and using olive oil seal them off with colour on all sides.  Remove from the pan and reserve.
  • Add a dash more oil and add the onions, celery, leek, carrots and rosemary, season well with salt and pepper and allow to cook slowly.
  • After 10 minutes, remove from the heat and remove the vegetables from the pan.
  • Now using the same pan, build in this order:
  • Add the first two onions cooked in butter to the base of the pan and place the lamb on top.  Now place the sweated vegetables over and press down.
  • Now using the sliced potatoes, overlap them around the pan until three layers have been achieved.  The last layer should be nice and tidy.
  • Ladle in the hot stock until you can just see it.
  • Season, add a knob of butter and the fresh thyme leaves and place into the oven for 2 hours and 20 minutes.  Remove from the oven once cooked and allow to relax for 10 minutes.

Serve and enjoy!