This Easy Minced Lamb Hotpot is a hearty, comforting dish which will be loved by the whole family! I’ve topped this version with sweet potato for a bit of a twist!
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When the weather is cold outside, comfort food is what you need and it doesn’t get much better than this!
This easy minced lamb hotpot makes a welcome change to our other favourite lamb dish - Shepherds Pie and if you have an oven-proof casserole dish, it can all be made in one pot!
Lancashire Lamb Hotpot is a classic meal from the North of England, traditionally made with lamb neck and sliced white potatoes. However, I've put my own spin on it by using lamb mince instead of neck, which is a quicker and cheaper alternative. I’ve also swapped out white potatoes for sweet potatoes, which adds a lovely subtle hint of sweetness to the hotpot.
We love to serve up with some slow cooker red cabbage, roasted carrots and green beans, minted mushy peas or gluten free cauliflower cheese.
If you love a potato-heavy dish ( I mean, who doesn't! ) why not also try my Chicken, Bacon & Mushroom Pie with Potato Topping or lemon chicken & potato traybake.
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🍅 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this Minced Lamb Hotpot. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Lamb mince - I have used minced lamb, as I have in these lamb kofta wraps & spicy lamb meatballs, as this is a cheaper alternative to the traditional neck of lamb, however, you can use the same amount of the lamb cut diced into small squares. If you have any leftover lamb from a roast dinner, it can also be chopped into small pieces and used.
- Sweet Potato - This is thinly sliced into rounds to provide the crispy topping for the hotpot. If you have any leftovers, these can be used to make my salmon & sweet potato fishcakes.
- Onion - This is diced finely and forms the base of the dish.
- Vegetables - Carrots pair nicely with lamb and they can be chopped finely to hide in the hotpot if you have fussy eaters! Although not traditional I’ve added frozen peas to up the veg count.
- Lamb Stock- You need to be careful with stock cubes as some contain dairy, gluten and celery. The Knorr lamb stockpots are free from the top 14 allergens. (Always double check the packaging as ingredients can change)
- Plain Flour - The flour is used to thicken the rich gravy sauce.
- Dried Thyme - Helps to lift the flavour of the sweet potatoes.
- Bay Leaf - I have a bay treein my garden which is so handy as I can pick them when needed for a recipe to intensify the flavour. You can also buy dried bayleaves.
See the recipe card for full information on ingredients and quantities.
✋ Double check all packaging for allergens ✋
🤔 How Can I Make This Dish Allergy-Friendly?
To Make It Gluten Free: Use gluten-free plain flour and make sure the stock cube you use is gluten free.
⚡ Variations & Substitutions
- Sweet Potato - If you prefer, you can swap the sweet potato for a standard white potato like a Maris Piper or use sliced swede for a lower carb option.
- Lamb - The mince can be substituted for diced neck of lamb. You can also make this dish with beef mince and beef stock for an alternative take on a cottage pie.
- Stock - If you cant get hold of lamb stock, beef stock can be used instead.
✏️ How to Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by chopping the carrot and onion - I prefer to finely dice the carrot as my children are fussy with their vegetables, however, feel free to leave them bigger if yours aren’t!
Step 2: Heat an oven proof casserole dish on the hob. on a medium heat and fry off the carrot & onion in some oil.
If you don’t have an oven proof dish that will work on your hob, just use a saucepan and then transfer the mixture into a casserole dish before putting in the oven.
Once soft, remove the carrot and onion from the pan and set aside.
Step 3: Add the lamb mince to the pan, breaking it up with a wooden spoon and pan fry until browned.
Once the lamb is browned, drain the fat from the pan into a bowl.
Step 4: Add the carrot and onion mixture back into the pan with the minced lamb along with the peas.
No need to defrost the peas beforehand as they will cook in the oven.
Step 5: Stir in the flour, then add the made up stock and bayleaf to the pan. Stir again and let the mixture cook out for a few minutes allowing the sauce to thicken.
Season with some black pepper, you probably don’t need salt as the stock is quite salty, especially if you are cooking for young children.
Step 6: Meanwhile, peel and slice the sweet potatoes. The thinner you slice them, the crispier they will become, around ½ cm is good.
If you are using a different pan, transfer the mixture to your oven proof dish.
Step 7: Arrange the sweet potato slices over the top of the lamb mixture in a fan pattern.
Sprinkle some dried thyme over the top of the sweet potatoes and bake in the oven until bubbling and the potatoes have crisped up. About 35-45 minutes depending on your oven.
💡 Top Tips!
- ✔️ Slice The Potatoes Evenly: Try and get all the slices the same thickness, about ½ cm so they cook evenly and get nice and crispy. You can either use a knife or a mandolin slicer
- ✔️ Lamb Fat: Do not pour the lamb fat down the sink as it can block your pipes. Leave the fat in a bowl on the kitchen side until set and then discard in the bin.
- ✔️ Bayleaf: Don’t forget to remove the bayleaf before eating!
- ✔️ Resting Time: Let the hotpot rest for 10 minutes after cooking. This helps to enhance the flavours before serving.
🍱 How To Store
The hotpot will keep in the fridge for up to 3 days, just make sure its stored in an airtight container.
Re-heat for a couple of minutes in the microwave ( bear in mind the potatoes will lose their crispiness this way) or in the oven at 200˚C for around 15-20 minutes until it’s piping hot.
This is a great recipe to batch cook. Cook the hotpots in individual ramekin dishes, leave to cool and then freeze the cooked hotpots in the ramekins.
The minced lamb hotpot will keep in the freezer for up to 3 months. When ready to eat, defrost in the fridge overnight and then re-heat in the microwave or oven as above until piping hot.
💬 Recipe FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and reheat in the oven before serving.
Yes, ground beef or turkey mince can be good substitutes if you prefer or don't have lamb.
More Dairy Free Dinner Recipes
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📖 Recipe
Easy Minced Lamb Hotpot
Ingredients
- 500 g (1 lb) lamb mince
- 1 onion finely diced
- 150 g (5 oz) carrot approx 3 small finely diced
- 100 g (3.5 oz) peas
- 400 ml ( 13.5 fl oz) lamb stock Knorr Stock Pot
- 1 bay leaf
- 1 tablespoon flour can be substituted for gluten free flour
- ½ teaspoon dried thyme
- 300 g (10.5 oz) sweet potato thinly sliced into rounds about ½cm thick
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180˚C / gas mark 4 and boil the kettle.
- Finely dice the carrot and onion.
- Heat an oven proof casserole dish on a medium heat and fry off the carrot & onion for 3-4 minutes in the olive oil. If you don’t have an oven proof dish that will work on your hob, just use a saucepan and then transfer the mixture into a casserole dish before putting in the oven.
- Once soft, remove the carrot and onion from the pan and set aside.
- Add the lamb mince to the pan, breaking it up with a wooden spoon and pan fry for around 5-6 minutes until browned.
- Once the lamb is browned, drain the fat from the pan into a bowl.
- Add the carrot and onion mixture back into the pan with the lamb, then add the peas to the pan.
- Stir in the flour, make up the stock then add to the pan along with the bay leaf. Season with black pepper.
- Stir again and let the mixture cook out for a few minutes allowing the sauce to thicken.
- Meanwhile, peel and slice the sweet potatoes into rounds about ½cm thick.
- If you are using a different pan, transfer the mixture to your oven proof dish.
- Arrange the sweet potato slices over the top of the mixture in a fan pattern
- Sprinkle some dried thyme over the top of the sweet potatoes and bake in the oven for 40-45 minutes until bubbling and the potatoes have crisped up.
Notes
- Lamb Fat: Do not pour the lamb fat down the sink as it can block your pipes. Leave the fat in a bowl on the kitchen side until set and then discard in the bin.
- Slice The Potatoes Evenly: Try and get all the slices the same thickness, about ½ cm so they cook evenly and get nice and crispy. You can either use a knife or a mandolin slicer
- Bayleaf: Don’t forget to remove the bayleaf before eating!
- Resting Time: Let the hotpot rest for 10 minutes after cooking. This helps to enhance the flavours before serving.
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