Lamb Hotpot

Cooks In
Cooking Time 90 mins


1 bag of Scotty Brand Baby Potatoes
50g salted butter
1kg lamb shoulder cut into large chunks
2 medium onions, chopped
3 - 4 carrots, peeled and sliced
25g plain flour
2 tsp worcestershire sauce
500ml chicken stock
2 bay leaves
drizzle of sunflower oil
salt & pepper
fresh thyme


  1. On a medium heat, melt a little of the butter in a large casserole dish and brown the lamb chunks.

  2. Once browned, remove the lamb from the pan and set aside. Drain any excess liquid by adding to the chicken stock.

  3. Add the res of the butter to the pan and fry the chopped onions sliced carrots in the pan until they begin to brown and soften.

  4. Then stir in the flour ensuring it gives a good coating to the vegetables followed by the Worcestershire sauce, the chicken stock and the bay leaves, and bring to a boil.

  5. Once boiled, add the lamb back into the dish, and mix well - then remove from the heat.

  6. Slice your potatoes into thin disks. You do this using a mandolin or by slicing manually.

  7. Add the potatoes to the top of the dish to create an even layer covering the hotpot.

  8. Season the potatoes with salt, pepper, Thyme and a drizzle of sunflower oil, then cover the casserole dish and cook at 175 C for an hour.

  9. After an hour, take off the lid of the dish, put the oven up to 200C and cook for a further 10 minutes to crisp up the potatoes until golden.

  10. Serve immediately and enjoy!

This recipe was created & photographed by Perthshire Foodie.


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