Marco Pierre White's lamb hotpot
Simple and hearty – this is comfort food at its British best.
Take time to brown the lamb well. You want it to be beautifully golden-brown, giving your hotpot that lovely, caramelised flavour.
Ingredients
- 2 tbsp olive oil
- 20 g butter
- 2 onions, roughly chopped
- 2 garlic cloves, chopped
- 1.5 kg lamb neck fillet, cut into large chunks and trimmed of any excess fat
- 30 g flour
- 1 tsp tomato puree
- 1 l water
- 2 lamb stock cubes
- 1 touch of gravy browning (optional)
- 3 carrots, peeled and chopped into large pieces
- 2 sticks celery, put into chunks
- 2 bay leaves
- 2 -3 thyme sprigs or rosemary sprigs
- 750 g potatoes, peeled
- 25 fl oz clarified butter or ghee or 20g butter and 1tsp olive oil melted together
- 2 tbsp olive oil
- 0.7 oz butter
- 2 onions, roughly chopped
- 2 garlic cloves, chopped
- 3.3 lbs lamb neck fillet, cut into large chunks and trimmed of any excess fat
- 1.1 oz flour
- 1 tsp tomato puree
- 1.8 pints water
- 2 lamb stock cubes
- 1 touch of gravy browning (optional)
- 3 carrots, peeled and chopped into large pieces
- 2 sticks celery, put into chunks
- 2 bay leaves
- 2 -3 thyme sprigs or rosemary sprigs
- 26.5 oz potatoes, peeled
- 25 fl oz clarified butter or ghee or 20g butter and 1tsp olive oil melted together
- 2 tbsp olive oil
- 0.7 oz butter
- 2 onions, roughly chopped
- 2 garlic cloves, chopped
- 3.3 lbs lamb neck fillet, cut into large chunks and trimmed of any excess fat
- 1.1 oz flour
- 1 tsp tomato puree
- 4.2 cups water
- 2 lamb stock cubes
- 1 touch of gravy browning (optional)
- 3 carrots, peeled and chopped into large pieces
- 2 sticks celery, put into chunks
- 2 bay leaves
- 2 -3 thyme sprigs or rosemary sprigs
- 26.5 oz potatoes, peeled
- 25 fl oz clarified butter or ghee or 20g butter and 1tsp olive oil melted together
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 140 mins
- Serves: 8
Step-by-step
- Pre-heat the oven to 140C fan, Gas Mark 3.
- Pour the olive oil into a large frying pan and set to heat through well.
- Meanwhile, heat the butter in a large, heavy casserole dish. Add in the onion and garlic to the butter and fry gently, stirring often, to bring out the onion’s natural sweetness.
- As the onion softens, add the lamb chunks to the hot olive oil in the frying pan, placing them in one layer in the pan, and fry until brown, checking them every so often.
- Now add the flour to the softened onions, stirring in vigorously with a wooden spoon.
- Add in the tomato puree, mixing in well and fry, stirring, for 1–2 minutes.
- Add in around a quarter of the water, mixing it in to dissolve the roux. Continue adding the water in 4–5 stages, mixing well between each addition. After all, you don’t want it to be lumpy.
- Now add in the lamb stock cubes, crumbling them in. Add a touch of gravy browning if using and stir in. Stir until the cubes have dissolved and simmer gently.
- Meanwhile, after the lamb has been frying for around 5–6 minutes, turn the pieces over and fry for a further 5–6 minutes until golden brown on both sides.
- Add the carrot and celery to the simmering stock. Add in the browned lamb to the stock, fitting it snugly into the casserole dish, then the bay leaves and thyme.
- Cut the potatoes in half, then slice into 5mm-thick slices. Place the potato slices in a bowl and toss with the clarified butter or butter and olive oil mixture until coated.
- Layer the potato slices, overlapping them as you do so, on top of the lamb. The natural starch within the potatoes helps them stick together.
- Cover the casserole dish and bring the mixture to the boil.
- Bake, covered, for 2 hours in the oven. Serve.
Recipe provided by Knorr
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