Mid Wales Mutton and Root Hotpot
Tender mutton layered with sweet swede, carrots, and potatoes, slow-baked in a rich broth until meltingly soft beneath a golden sliced-potato crust.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •casserole dish with lid
- •vegetable peeler
- •sharp knife
- •measuring jug
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 30 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Preheat your oven to 150°C (130°C fan).
- 2
Season the diced mutton with the salt and black pepper in a mixing bowl.
- 3
Arrange one third of the sliced potatoes evenly across the bottom of a casserole dish.
- 4
Layer half of the mutton, swede, carrots, and sliced onions over the potatoes.
- 5
Scatter half of the picked thyme and chopped rosemary over the meat and vegetables.
- 6
Add another layer of sliced potatoes, followed by the remaining meat, vegetables, and herbs.
- 7
Arrange the remaining potato slices neatly over the top in an overlapping circular pattern.
- 8
Pour the hot stock gently down the inner edge of the dish to avoid disturbing the top layer.
- 9
Brush the overlapping potato layer generously with the melted butter.
- 10
Cover the dish tightly with a lid and bake for 2 hours and 30 minutes.
- 11
Remove the lid and raise the oven temperature to 200°C (180°C fan).
- 12
Bake uncovered for a further 25 minutes until the potato top is golden and crisp.
Chef's tips
Slice the top potatoes evenly so they cook and crisp at the same rate. If mutton is unavailable, hogget (meat from a sheep aged one to two years) or mature lamb shoulder provides a great depth of flavour.
Ingredient substitutions
- diced mutton shoulder → diced hogget or mature lamb shoulder
- swede → parsnips or turnips
- Welsh butter → melted beef dripping or olive oil
Storage
Keep leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat covered in an oven preheated to 170°C for 25 minutes until piping hot throughout.
Common mistakes to avoid
- •Slicing the top potatoes too thickly, which stops them from crisping properly.
- •Pouring the stock directly over the top, washing away the butter and preventing browning.
- •Cooking at too high a temperature, which toughens the mutton instead of breaking down the fibres.
Serving suggestions
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