Slow Cooker Lamb Hotpot
User Reviews
4.7
48 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 20 mins
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Servings
4 - 6
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Calories
621 kcal
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Course
Main Course
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Cuisine
British
Slow Cooker Lamb Hotpot
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Slow Cooker Lamb Hotpot – tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes.
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Ingredients
- 2 pounds lamb shoulder or neck, cubed, PGI Welsh, 900g
- salt to season
- black pepper to season
- 2 tbsp vegetable oil to brown lamb
- 2 tbsp butter
- 2 onion diced
- 2 leek white parts only, finely diced
- 2 tbsp plain flour
- 1 tsp salt
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- ½ tbsp cranberry sauce or seedless raspberry jam
- 1 tsp garlic paste or fresh minced garlic
- 2 cups lamb stock or chicken stock, 480 ml
- 2 carrot cut into small cubes
- 2 parsnip peeled and diced
- 2 bay leaf
- 3 baking potato sliced thinly (more if needed, large
- 1 tsp thyme fresh
- 1 tbsp butter melted, for brushing
- rosemary to garnish, sprig
Instructions
- Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.
- Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.
- Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.
- Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
- For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!
Equipments used:
Notes
- TO COOK IN THE OVEN
- Prep ahead: you can prepare the recipe in advance and add to your slow cooker without the final layer of potatoes. Keep this in the fridge until you are ready to cook the hotpot, adding the potato layer on top before turning on the slow cooker.
- For a richer gravy you can use some red wine or port as well as the lamb stock – just make sure the liquid in the recipe makes 2 cups (480ml).
- I used a 3.5L slow cooker in the recipe video. You can use a slightly larger one if preferred (it won't be as full) but you might need more potatoes for the topping.
- Preheat the oven to 170C/325F (fan). Season the lamb with a few turns of the salt and pepper mil. Heat the oil in a casserole dish and brown the lamb, in batches, over high heat. Set aside.
- Add butter to the hot pan and sautée the onions and leeks until softened but not colored.
- Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.
- Add the stock, lamb an and stir in the parsnips, carrots and bay leaves. Bring to a simmer, cover with a lid and cook in the oven for 30 minutes.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook for a further hour.
- Take the lid off and brush the potatoes with a little butter. Turn up the heat to 200°C (400°F) and cook for 20-30 minutes or until the potatoes are browned.
Nutrition Information
Show Details
Calories
621kcal
(31%)
Carbohydrates
50g
(17%)
Protein
54g
(108%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
166mg
(55%)
Sodium
456mg
(19%)
Potassium
1661mg
(35%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1138IU
(23%)
Vitamin C
43mg
(48%)
Calcium
92mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 54g | 108% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 456mg | 19% |
| Potassium | 1661mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1138IU | 23% |
| Vitamin C | 43mg | 48% |
| Calcium | 92mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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