Derbyshire Lamb and Barley Hotpot
Tender Peak District lamb simmered with pearl barley and root vegetables, finished under a golden layer of sliced potatoes.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •casserole dish with lid
- •vegetable peeler
- •sharp knife
- •measuring jug
- •tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 24 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 560 kcal
Instructions
- 1
Heat the oven to 160°C (140°C fan).
- 2
Season the diced lamb generously with salt and black pepper.
- 3
Heat the oil in a large, flameproof casserole dish on the hob over medium-high heat.
- 4
Brown the lamb in batches until golden all over, then lift onto a plate.
- 5
Add the onions, carrots, and swede to the dish and cook for 5 minutes until slightly softened.
- 6
Stir in the rinsed pearl barley, thyme leaves, and bay leaf.
- 7
Return the lamb to the dish along with any rested juices.
- 8
Pour in the hot lamb stock and stir well to lift any browned bits from the base.
- 9
Arrange the sliced potatoes in overlapping circular layers across the top of the stew.
- 10
Brush or dot the top layer of potatoes with the butter and season lightly.
- 11
Cover with a tight-fitting lid and bake in the oven for 2 hours.
- 12
Remove the lid and bake uncovered for a further 30 minutes until the potatoes are crisp and golden.
Chef's tips
Slice the potatoes evenly so they cook and crisp at the same rate. Do not skip rinsing the pearl barley, as washing removes excess surface starch that might otherwise make the cooking broth overly gloopy.
Ingredient substitutions
- lamb neck → lamb shoulder or diced mutton
- swede → turnip or parsnip
- butter → melted dripping or dairy-free margarine
Storage
Keep leftover hotpot in an airtight container in the fridge for up to three days.
Reheating
Reheat covered in a preheated oven at 180°C (160°C fan) for 25 minutes, uncovering for the final 5 minutes to re-crisp the potatoes.
Common mistakes to avoid
- •Crowding the casserole dish when browning meat, which steams the lamb instead of caramelising it
- •Slicing the potatoes too thickly, preventing them from softening and crisping up properly
- •Forgetting to cover the dish for the initial slow bake, which dries out the barley before it tenderises
Serving suggestions
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