Lamb Hotpot

This hotpot was inspired by the traditional Lancashire hotpot, which is made with lamb chops, root vegetables, thyme and a sliced potato topping. Our hotpot uses mince, which is slightly more convenient than chops, and also includes mushrooms, fresh thyme and leeks.

Prep Time: 10 mins

Cook Time: 1 hour 30 minutes

Serves: 4 people

Ingredients

  • 450g lean lamb mince
  • 100g mushrooms, sliced
  • 450ml good, hot lamb stock
  • 2 tablespoons gravy granules
  • 1 tablespoons fresh thyme leaves
  • 2 leeks, finely sliced
  • 50g Lancashire cheese, grated
  • 675g potatoes, peeled and sliced
  • Melted butter

Method

  1. In a non-stick pan dry fry the mince with the mushrooms for 4-5 minutes until browned. Add the stock, gravy granules and fresh thyme and cook for further 2-3 minutes until thickened. Season and transfer to an ovenproof casserole dish.
  2. Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
  3. Cover the mince with the leeks and cheese. Layer over the potatoes brush with melted butter. Cover with foil and cook in preheated oven for 1½ hours, uncover for the last 30 minutes to allow the potatoes to brown.
  4. Serve with pickled red cabbage or extra seasonal vegetables.