Lamb hot pot recipe

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Preparation Time1 hours
Cooking Time2 hours 30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories555 Kcal28%
Fat20 g29%

Make a huge pot of this winter lamb casserole and invite all the family over. There'll be plenty to go round!


  • 1tbsp vegetable oil
  • 800g (12oz) pack frozen lamb chump chops and steaks, thawed
  • 2 leeks, trimmed and sliced
  • 2 onions, halved and sliced
  • 4 carrots, sliced
  • 4 sprigs fresh thyme, leaves stripped from the stems
  • 1 beef stock cube
  • 6 medium-sized potatoes, peeled and thinly sliced
  • 50g (2oz) butter, cut into small cubes




  1. Preheat the oven to 160°C/320°F/gas 3. Heat the oil in a non-stick frying pan and fry as much of the lamb as will fit in a single layer, until brown on both sides. Remove to a plate and cook the rest of the lamb in the same way.
  2. Layer the lamb, leeks, onions and carrots in a 3 litre casserole dish, seasoning each layer with thyme, pepper and a little salt. Dissolve the stock cube in 900ml (32floz) hot water and pour enough stock into the dish to just cover the meat and vegetables.
  3. Layer the potatoes on top, then press down lightly. If necessary, top up with more stock to come level with the top of the potatoes. Dot butter over the potatoes, then cover the dish and cook in the oven for 30 mins. Remove the lid and cook uncovered for 2½ hrs.
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Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.