Hairy Bikers Lamb Hotpot Recipe

This Hairy Bikers lamb hotpot from Perfect Pies simmers lamb neck with onions and carrots in a Worcestershire gravy under a crispy potato top. And it serves six in about two hours at around 520 calories, with no kidneys or black pudding to worry about.

Si and Dave call this “a hot pot that thinks it’s a pie” because the thick potato layer on top crisps up like pastry during the long bake. And they keep it deliberately simple compared to their Lancashire hotpot because not everyone wants offal in their weeknight dinner.

The step worth getting right is leaving the lid on for the first hour so the lamb braises in the stock and becomes tender. Since the potatoes only crisp once the lid comes off for the last 45 minutes, rushing that covered stage gives you tough meat under a golden top.

Hairy Bikers Lamb Hotpot Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Main Course

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 45 minutesRest time: minutesTotal time:2 hours 5 minutesServings:6 servingsCalories:520 kcal Best Season:Summer

Description

Si and Dave’s simple lamb hotpot from Perfect Pies where lamb neck, onions and carrots simmer in a thyme and Worcestershire gravy under overlapping potato slices that crisp up during the last 45 minutes uncovered.

Ingredients

For the Lamb Hotpot:

• 800g lamb neck fillets, cut into 4cm chunks
• 2 to 3 tbsp sunflower oil
• 2 medium onions, sliced
• 4 medium carrots, peeled and thickly sliced
• 3 tbsp plain flour
• 500ml lamb stock (made with 1 stock cube)
• 1 tbsp fresh thyme leaves or ½ tsp dried thyme
• 1 sprig of rosemary or ½ tsp dried rosemary
• 2 tbsp Worcestershire sauce
• Sea salt flakes
• Freshly ground black pepper

For the Potato Topping:

• 4 medium potatoes (about 800g), peeled and sliced 5mm thick

Instructions

1. Brown the lamb: Trim any really hard fat from the lamb but leave enough to keep it succulent, then season generously. Heat two tablespoons of oil in a large frying pan and fry the lamb in two batches over a medium-high heat until browned on all sides. Transfer to a casserole dish.
2. Cook the veg: Return the pan to the heat and cook the onions and carrots for four to five minutes until the onions are lightly browned, adding a little extra oil if the pan looks dry. Tip the veg into the casserole with the lamb, sprinkle over the flour and toss everything together.
3. Add the stock: Pour the lamb stock over the meat and veg, then add the thyme, rosemary and Worcestershire sauce. Stir together. Preheat the oven to 170°C/Fan 150°C/Gas 3½.
4. Top with potatoes: Arrange the potato slices on top of the lamb, overlapping and layering where necessary. Season with salt and pepper, then cover with the lid.
5. Bake: Cook for one hour with the lid on, then remove the lid and bake for a further 45 to 60 minutes until the potatoes are golden brown and the lamb is tender. Check by poking a knife into the centre, since it should slide in easily when ready.

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FAQs

Can I make this with leftover roast lamb?

You can, and it cuts the cooking time down because the meat is already cooked. Dice or shred your leftover lamb, mix it with the onions, carrots and gravy, then top with the potatoes and bake covered for 30 minutes followed by 30 minutes uncovered.

The gravy step still matters though, because without the flour and stock base the potatoes have nothing to soak up from below. Make the gravy on the hob as written, stir in the leftover meat, and the result is close to the fresh version with half the effort.

Is there a lighter version?

The Hairy Dieters book has a Lean Lamb Hotpot at 438 calories that uses well-trimmed leg meat instead of neck, five carrots instead of four, and fewer potatoes. The method is identical but the leg meat is leaner, so you get the same comfort with less fat.

Si and Dave’s tip from that book is to “brown the meat in a very small amount of oil” since a single teaspoon is enough if you use a non-stick pan. They also suggest filling the rest of your plate with green veg rather than cutting the portion size, which makes more sense than eating less of something this good.

How is this different from Lancashire hotpot?

This is the simpler version. The Lancashire hotpot from British Classics uses kidneys and black pudding layered between potato layers in a triple-decker construction. This Perfect Pies version has no offal at all, adds carrots for sweetness, and puts all the potatoes on top in one layer.

Si and Dave treat them as separate recipes in separate books because they serve different moods. This one is the weeknight version when you want something straightforward, while the Lancashire is the proper Sunday version when you want the full traditional experience.

Can I make lamb hotpot in a slow cooker?

Brown the lamb and make the gravy on the hob first, then transfer to the slow cooker and arrange the potatoes on top. Cook on low for six to eight hours, then crisp the potatoes under a hot grill for five minutes at the end.

The lamb actually benefits from the slow cooker because neck fillet has enough fat and connective tissue to stay moist through the long cook. But do not skip the browning step, since that caramelised crust on the meat is where most of the gravy flavour comes from.

What goes well with lamb hotpot?

Si and Dave say “freshly cooked greens” and that is honestly all it needs on a cold night. Steamed cabbage, buttered peas or braised leeks are all good because this dish is already filling enough on its own.

If you are serving it as part of a bigger meal, the panzanella adds something fresh and sharp that balances the rich gravy. And the Waldorf salad gives you crunch from the apples and walnuts that the hotpot does not have.