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Slow Cooker Lamb Hotpot

Slow Cooker Lamb Hotpot – tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes.

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings: 4 - 6
Calories: 621 kcal
Course: Main Course
Cuisine: British

Ingredients

  • 2 pounds (900g) PGI Welsh Lamb shoulder or neck, cubed
  • salt and pepper to season
  • 2 tbsp vegetable oil to brown lamb
  • 2 tbsp butter
  • 2 onions , diced
  • 2 leeks , 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 (480ml) lamb stock or chicken stock
  • 2 carrots cut into small cubes
  • 2 parsnips peeled and diced
  • 2 bay leaves
  • 3 large baking potatoes sliced thinly (more if needed)
  • 1 tsp fresh thyme
  • 1 tbsp melted butter for brushing
  • rosemary sprig , to garnish

Instructions

    Cup of Yum
  1. 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.
  2. Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.
  3. 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.
  4. Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
  5. 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.
  6. 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!

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

Calories 621kcal (31%) Carbohydrates 50g (17%) Protein 54g (108%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 166mg (55%) Sodium 456mg (19%) Potassium 1661mg (47%) 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

% 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.