Lamb and Creamy Potato Hotpot

16 Feb 2022


1 shoulder of lamb 

1 roughly chopped onion

3 large carrots, chopped into large pieces

1 garlic bulb, halved

1 tbsp tomato puree

1 bottle red wine

2 bay leaves

Few sprigs of rosemary

Few sprigs thyme

For the topping

8 potatoes, peeled and neatly sliced into rounds 

150 ml double cream

Few chunks of butter


  1. Preheat the oven to 180C / Gas Mark 4.
  2. Scatter all the vegetables and herbs into a large casserole dish and stir in the tomato puree. 
  3. Place the lamb on top and pour over the bottle of wine. Season generously. 
  4. Cover the dish and heat up the ingredients on top of the stove before placing in the oven for 3 hours. 
  5. Remove from the oven, leave to cool and then refrigerate overnight. 
  6. The next day, discard all hard fat from around the lamb.
  7. Shred the meat and discard the bones and any large pieces of fat. 
  8. Mix the shredded meat, vegetables and jellied sauce. Set aside.
  9. Heat the oven to 200C/ Gas Mark 6. 
  10. Place the sliced potatoes in a pan of cold salted water and bring to the boil, drain straight away. 
  11. Place them back in the pan and pour over the cream. Season to taste. 
  12. Arrange the potatoes on top of the lamb.
  13. Drizzle over any remaining cream and dot with butter.
  14. Bake for 40mins – 1 hour, until the top has turned a golden brown.