Shropshire Lamb and Leek Hotpot
Tender Shropshire lamb slow-cooked beneath layers of sweet leeks and thinly sliced, golden-crisped potatoes in a rich, savoury broth.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •casserole dish with lid
- •frying pan
- •mandoline or sharp knife
- •pastry brush
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 42 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 580 kcal
Instructions
- 1
Heat your fan oven to 150°C and lightly grease a deep casserole dish.
- 2
Toss the diced lamb shoulder in the plain flour with half of the salt and black pepper.
- 3
Heat the vegetable oil in a frying pan over high heat on the hob.
- 4
Brown the floured lamb in batches until nicely browned on all sides, then transfer to a plate.
- 5
Fry the sliced leeks and carrots in the remaining pan fat for five minutes until softened.
- 6
Pour in the stock, Worcestershire sauce, and thyme, scraping up any browned bits from the pan base.
- 7
Return the lamb to the pan and simmer gently for two minutes to combine everything.
- 8
Spoon the lamb, vegetable, and gravy mixture into the greased casserole dish.
- 9
Arrange the sliced potatoes in tight overlapping layers over the top to cover the meat completely.
- 10
Brush the sliced potatoes generously with melted butter and season with the remaining salt and pepper.
- 11
Cover with a lid and bake for ninety minutes until the lamb is meltingly tender.
- 12
Remove the lid, raise oven temperature to 180°C fan, and bake for thirty minutes until the potatoes are crisp and golden brown.
Chef's tips
Cut potatoes evenly to about 3mm thickness so they cook through at the same rate. Keep the lid on tightly during the first baking stage to allow the lamb to braise gently in the leek broth without drying out.
Ingredient substitutions
- diced lamb shoulder → diced lamb neck fillets or lamb leg
- Maris Piper potatoes → King Edward or Russet potatoes
- butter → melted beef dripping or extra vegetable oil
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat covered in an oven preheated to 160°C fan for twenty-five minutes, then uncover for five minutes to re-crisp the potatoes.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which prevents them from cooking through and browning properly.
- •Skipping the initial lid-covered bake, which causes the stock to evaporate before the lamb tenderises.
- •Overcrowding the frying pan when searing, which steams the lamb instead of caramelising it.
Serving suggestions
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