Lamb Hotpot is the perfect Autumn Comfort Food. Filling, tasty, and a wonderful way to make the most of your Leftover Sunday Lunch.
I love lamb. Sliced on a big
Cooked right, it’s tender and falls off the bone. It feels fabulous in your mouth, and the
Perhaps because, for a while as a single mother, I could only ever afford chicken.
If you are a regular reader, you might have noticed that I like to make the most of my leftovers.
Mondays are busy for us. So it’s great to have precooked and sliced meat that I can just throw into another meal and leave to simmer.
Leftover Lamb and Beef are both brilliant for Stew, Curry, and plenty more yummy leftover meals. But this Leftover Roast Lamb Hotpot is one of the best.
Traditional Lancashire Hotpot
The traditional Lancashire Hotpot was left simmering away all day, ready to feed factory workers when they got home after a long day.
It’s been around for over 200 years and hasn’t changed a massive amount in all that time.
In the 19th century, Lamb Hotpot would have often been made with mutton, which was sometimes left on the bone.
It might have been bulked out with Oysters, which were very cheap back then, and lamb kidneys.
Some people added carrots and other veg. Some skipped the stock.
That’s the beauty of a Lancashire Hotpot. It’s always been a great way to make a filling meal out of whatever you’ve got or whatever you can afford.
We often make a Beef hotpot instead because slow-cooking meat in stock is always tender and tasty, whatever it is.
My Leftover Roast Lamb Hotpot isn’t exactly traditional, I often use whatever we’ve got. Our Sunday lunches regularly feature carrots and parsnips, so my Lamb Hotpot does too.
But I skip the oysters and Lamb Kidneys!
Is Hotpot Healthy?
Well, it can be. My hotpot has quite a bit of saturated fat. This isn’t great if you are watching what you eat (but absolutely fine as part of a balanced diet IMO), but it tastes fab.
But it also contains lots of protein and fibre, which is great, and you could easily make it healthier by spraying the top with a calorie-controlled cooking spray instead of using butter and by adding extra veggies.
You could also switch your potato top for sweet potatoes for added goodness and an alternative flavour.
Can You Cook Lamb Hotpot the Night Before?
I don’t recommend it because you want to limit how often you reheat the meat.
But you could do some prep, like chopping onions and leaving them in a sealed tub in the fridge, or peeling the potatoes and leaving them in a sealed tub, covered in water in the fridge.
Can You Freeze Hotpot?
Personally, I try to only reheat meat once.
So I’d freeze the lamb to make this hotpot another day, but I wouldn’t freeze the hotpot.
How Do You Serve a Hotpot?
Because my Lamb Hotpot has plenty of carrots and parsnips, I tend to just serve it as it is.
Perhaps with some chunky bread to mop up the juices.
If you’ve got lots of
Minted Lamb Hotpot
Minted lamb is such an awesome flavour. Minted lamb burgers and minted lamb casserole with dumplings are two of my favourites.
If you want to try something a little different with your leftover roast lamb hotpot, stir through two tablespoons of mint sauce (more if you want a stronger flavour) before simmering and topping with potatoes for a minted lamb hotpot.
Can You Make Hotpot with Beef?
Totally. I love beef hotpot. It’s another of our Monday favourites. I also highly recommend a sausage hotpot!
More Lamb Recipes
- Leftover Lamb Curry
- Greek Style Lamb Wraps
- Lamb, Mint and Potato Pie
- Lamb and Bean Hotpot
- Lamb Traybake
- Lamb Rogan Josh
- Lamb Tagine
- Leftover Lamb Shepherd’s Pie
- Lamb Tacos
Leftover Roast Lamb Hotpot
- Total Time: 2 hours 20 minutes
- Yield: 4 People 1x
Description
A wonderfully feeling meal. Perfect comfort food for autumn, and a great way to use up all of those lovely leftovers.
Ingredients
- 500 g Lamb (Diced)
- 1 Onion (Diced)
- 1 tablespoon Plain Flour
- 4 Carrots (Peeled and sliced)
- 3 Parsnips (Peeled and sliced)
- 1 tablespoon Henderson’s Relish
- 500 ml Beef Stock
- 2 Bay Leaves
- 1 Sprig Fresh Thyme
- Pinch Salt and Pepper
- 750 g Potatoes (Peeled and sliced 3mm-5mm thick)
- 100 g Butter (Melted)
Instructions
- Preheat the oven to 160 degrees (or 180 if not fan-assisted).
- In a large ovenproof dish, melt one tablespoon of the butter.
- Add the onions and fry for 5 minutes until soft.
- Add the lamb, carrots, and parsnips and stir.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Pour in the Henderson’s and stock.
- Add the bay, salt and pepper, and thyme and mix well.
- Simmer for 10 minutes.
- Remove from the heat and stir.
- Lay the potatoes on top to create a lid, covering as much of the stew as you can.
- Brush or dab on the remaining butter.
- Cover and place in the oven for 1 hour.
- Uncover and continue to cook for a further hour until the potatoes are brown and crisp.
Notes
If your potatoes aren’t as crispy and brown as you’d like, add a little more butter and grill for 5 minutes, keeping a close eye on it.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 2 hours
- Category: Made with Leftovers
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 829kcal
- Sugar: 10g
- Sodium: 604mg
- Fat: 47g
- Saturated Fat: 24g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 9g
- Protein: 40g
- Cholesterol: 175mg
Lamb hotpot yes please! Such a brilliant way of putting leftovers to good use, couldn’t get more delicious than that!
Pinning for when I next I have left over lamd this hot pot looks yum and all those potatoes will appeal to the Irish half of mr B (me too if I’m honest) Thank you for linking to #CookBlogShare
Absolutely smashing! Thanks for sharing.
Thanks Anne Marie. Glad you liked it :)