Comfort food doesn’t get much better than a hotpot. This lamb version is really tasty and a great choice for a cold Saturday night. Can also be put in the slow cooker, for a very rich and tender dish. Topped with sliced potatoes, it’s a meal in one pot!
- 75g dripping or butter
- 900g stewing lamb - cut into large chunks
- 2 onions - chopped
- 2 sticks of celery - chopped
- 200g button mushrooms
- 4 carrots - peeled and chopped
- 25g gluten and wheat free plain flour
- 500ml gluten and wheat free lamb or chicken stock (from a stock cube is fine)
- 2 bay leaves
- 900g potatoes - peeled and sliced
- Salt and freshly ground black pepper
Pre-heat the oven to 160°C, 140°C fan, gas mark 3. In a large casserole dish over a high heat, brown the lamb in some fat and then transfer to a plate. It is better to do it in smaller batches, rather than all at once.
Next fry the onions, carrots, celery and mushrooms in the pan with a little more fat until golden. Sprinkle over the flour and allow it to cook for a couple of minutes. Pour in the stock, then bring to the boil. Stir in the meat and bay leaves and turn off the heat. Arrange the sliced potatoes on top of the meat, season with salt and pepper and scatter small knobs of butter over the top. Cover and place in the oven for about 1½ hours.
Remove the lid, brush the potatoes with a little melted fat, then turn the oven up to brown the potatoes. Alternatively, you could finish off under the grill for 5-10 minutes until brown and crispy.