For a hearty, warming meal try Simon Rimmer's deliciously simple but tasty lamb and potato hotpot
By Simon Rimmer
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 50 g butter
  • 900 g potatoes, peeled and finely sliced
  • 1 pinches black pepper
  • 900 g lamb shoulder, cubed
  • 2 carrots, sliced
  • 2 onions, finely diced
  • 3 lamb's kidneys, cored, split and quartered
  • 1 handfuls thyme
  • 1 bay leaves
  • 1 splashes Worcestershire sauce
  • 550 ml beef stock
  • 2 tbsp melted butter


1. Preheat the oven to 180ºC/gas 4. 2. Generously butter a casserole dish and line with a layer of potatoes, and season well with salt and freshly ground pepper. 3. Layer alternate layers of lamb, carrots, onion, kidneys, thyme, seasoning with salt and freshly ground pepper as you go.4. Finish with a layer of overlapping potatoes. 5. Add the Worcestershire sauce to the stock and pour over enough stock to just reach the bottom of the top layer of potatoes. 6. Brush the top potato layer with melted butter. Cover the casserole with its lid. 7. Bake the covered hotpot in the oven for two hours. 8. Remove the lid and bake for a further 30 minutes more, to crisp the potatoes. Serve hot from the oven with pickled beetroot.

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