Entree: United Kingdom – Cornwall & West Country – West Country Lamb Hotpot (Slow-baked lamb and root vegetable casserole topped with layered potatoes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 20 min

Ingredients

- 2 lb (907 g) lamb shoulder, boned and cut into 1-inch (2.5 cm) pieces
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 12 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 ml) English ale or dark beer (can substitute additional stock)
- 2 tbsp (30 ml) Worcestershire sauce
- 2 sprigs fresh rosemary, chopped (about 2 g)
- 3 sprigs fresh thyme, leaves removed (about 2 g)
- 2 bay leaves
- 3 large carrots, cut into 1-inch (2.5 cm) pieces (about 12 oz / 340 g)
- 2 medium parsnips, cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 1 lb (450 g) waxy potatoes (e.g., Charlotte or Yukon Gold), peeled and thinly sliced
- 2 tbsp (30 g) unsalted butter, cut into small knobs for dotting

Instructions

1. Preheat oven to 325°F (160°C). Season the lamb pieces generously with salt and pepper.
2. Heat the vegetable oil in a large heavy ovenproof casserole or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared on all sides, about 4–5 minutes per batch; transfer to a plate.
3. Reduce heat to medium, add the butter, then add the onions and a pinch of salt. Cook, stirring, until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the onions and stir for 1–2 minutes to cook out the raw flour. Gradually stir in the stock and ale, scraping up any browned bits from the bottom of the pan.
5. Return the lamb to the pot along with any accumulated juices. Add Worcestershire sauce, rosemary, thyme, bay leaves, carrots, and parsnips. Bring to a simmer, then cover and transfer to the oven.
6. Cook covered for 1½ to 2 hours, or until the lamb is very tender and vegetables are nearly cooked through.
7. Remove the pot from the oven. Taste and adjust seasoning. Preheat oven to 400°F (200°C).
8. Arrange the thinly sliced potatoes in overlapping rows across the top of the stew to completely cover it. Dot the surface with the 2 tbsp (30 g) butter.
9. Return the uncovered pot to the oven and bake 30–40 minutes, until the potato topping is golden and crisp at the edges.
10. Let rest 10 minutes before serving. Spoon portions so each serving includes tender lamb, root vegetables and a crisp potato top.