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Lamb Hot Pot

A true comfort dish from the North of England, lamb hot pot is all about slow-cooked flavour and hearty satisfaction. Tender pieces of lamb shoulder are simmered with onions, carrots, mushrooms, and stock before being topped with layers of thinly sliced potatoes that turn golden and crisp in the oven. It’s simple, wholesome, and perfect for a cold evening around the table.

INGREDIENTS
  • 1.2–1.5kg lamb, diced
  • 2 tbsp plain flour, seasoned with salt & pepper
  • 2 tbsp rapeseed oil or dripping
  • 2 large onions, sliced
  • 2 leeks, sliced
  • 3 carrots, sliced
  • 200g mushrooms, halved
  • 2 cloves garlic, crushed
  • 500ml lamb stock
  • 250ml ale or stout
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1.2kg floury potatoes (Maris Piper), thinly sliced
  • 50g butter, melted
  • Sea salt & cracked black pepper
  • Fresh parsley, chopped, to finish
METHOD

  1. Preheat the oven to 160°C (140°C fan) / 320°F / Gas 3.
  2. Toss the diced lamb in seasoned flour. Heat oil/dripping in a large ovenproof casserole and brown the lamb in batches. Remove and set aside.
  3. Add onions, leeks, carrots, and mushrooms to the pan. Cook for 6–8 minutes until softened, then stir in garlic.
  4. Return the lamb to the pan, pour in stock, ale, and Worcestershire sauce. Add thyme and bay leaves. Bring to the boil, then simmer for 5 minutes.
  5. Transfer the mixture to a deep ovenproof dish if needed. Layer potato slices neatly on top, overlapping slightly.
  6. Brush the potato topping with melted butter and season generously.
  7. Cover with foil and bake for 1½ hours. Remove the foil, increase oven to 190°C (170°C fan) / 375°F / Gas 5, and bake for another 30–40 minutes until the potatoes are golden and crisp.
  8. Scatter with chopped parsley before serving.

Multi-Cooker Option

  • Brown the lamb and vegetables in the multi-cooker on Sauté mode. Add stock, ale, herbs, and seasoning.
  • Cook on Slow Cook (Low) for 6–7 hours or Pressure Cook for 45 minutes.
  • Transfer to an ovenproof dish, layer with potatoes, brush with butter, and finish under the grill or in the oven until golden.

Shop for Ingredients

Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£11.50

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Yorkshire Lamb Diced – 500g

Our lamb is farmed in the Yorkshire Dales where it is free to graze on moorland pastures throughput the year.

Our diced lamb is a versatile ingredient, ideal for a variety of dishes, from hearty stews and curries to skewers and pies. Each piece promises succulence and a depth of flavour that enhances any recipe.

£14.50

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Sides

  • Braised red cabbage – slow-cooked with apple and spices for sweetness.
  • Buttered greens – savoy cabbage, kale, or cavolo nero for freshness.
  • Pickled beetroot – adds sharpness to cut through the richness.
  • Crusty bread – to mop up the sauce.
  • Minted mushy peas – for a Northern touch.

Matches

  • Flavour pairings: rosemary, mint, anchovies, parsnip, swede, horseradish.
  • Enhancers: a splash of red wine vinegar or sherry vinegar before serving; a grating of nutmeg into the potato topping.

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Hot Tips

  • Slice potatoes evenly using a mandoline for the best layered effect.
  • Make ahead: the hot pot can be assembled a day in advance, then baked when ready.
  • Swap ale for cider for a lighter flavour.

Pairings

  • Red Wine: Côtes du Rhône – spicy, medium-bodied, complements the lamb.
  • White Wine: Oaked Chardonnay – rich enough to match the creamy potatoes.
  • Beer & Cider: A malty Best Bitter or a dry cider for balance.
  • Non-Alcoholic: Sparkling elderflower pressé or a robust ginger beer.

Recipe Collections