Welsh Lamb Hotpot
A traditional Lancashire Hotpot is a famous lamb stew, topped with a layer of sliced potatoes – and our Welsh Lamb Hotpot follows a very similar format! Here, we’ve given the traditional hotpot a Welsh twist, using Welsh lamb (of course!) and our delicious Welsh leeks and potatoes.
- 3hrs 30 minutes
- Serves: 6-8
- 1.5kg shoulder of Welsh Lamb, chopped into chunks
- 6 small White Onions, sliced
- 2 Blas y Tir Leeks, chopped
- 2 tsp dried Thyme
- 2 Bay Leaves
- 1/2 cup Water
- Splash Worcestershire Sauce
- 500g Blas y Tir Baby Potatoes, raw and finely sliced
- 1 Lamb stock cube (or beef) – made up as directed.
- Sea Salt & Black Pepper, to season
- Sunflower oil, for frying
- Pre-heat the oven to 170°C, Gas Mark 3/4.
- Place a large casserole dish onto the hob and drizzle a little sunflower oil in the bottom. Add the onions and leeks to the dish, and begin to soften.
- Whilst the onion mix is softening, add a pinch of salt and pepper, the bay leaves and the thyme and stir. Remove from the heat.
- In a separate frying pan, drizzle a little oil and add the chopped shoulder of Welsh lamb (being careful not to overcrowd the pan). Cook the meat until it is sealed (brown on the outside) and then add the sealed meat to the onions in the casserole dish.
- Pour half a cup of water into the (now empty) frying pan, and add the liquid to the casserole dish.
- Add half the stock and a splash of Worcestershire sauce to the casserole.
- Top the casserole with the finely sliced raw baby potatoes, to a depth of about 3cm.
- Pour the remaining stock over the potatoes, making sure that the potatoes remain above the casserole liquid by about 3cm.
- Cover and put into the oven for 2-3 hours, or until the meat is hot and piping throughout.
- Serve immediately.
You can prepare the entire Welsh Lamb Hotpot the day before it is needed, just make sure to cover it and pop it in the fridge overnight. To cook; uncover and pop the casserole into the oven for 2-3 hours to cook, as stated in the recipe.