Flynny’s lamb hotpot
Paul Flynn’s lamb hotpot. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 120 mins
- Course: Main Course
- Cuisine: Irish
- 350g diced shoulder of lamb
- 200g broth mix (widely available in supermarkets, a mix of barley, lentils and split peas )
- 1 chicken stock cube
- 400ml water
- 400ml cider (optional but nice; replace with water if you don’t have it)
- 3tbsp country relish
- 1tbsp English mustard
- A little fresh thyme and three bay leaves
- 5 medium Rooster potatoes , peeled and thinly sliced
- 1 cinnamon stick
- Some butter to dot over the spuds
- Salt and pepper
1 Find a medium pot or casserole dish with high sides and set an oven to 160 Celsius, or equivalent.
2 Put the lamb in the bottom and add the relish, mustard and thyme, and salt and pepper, and then mix well.
3 Sprinkle the broth mix evenly over the top.
4 Pour the water and cider into another pot, then add the chicken stock cube and a little more salt and pepper. Bring to a simmer briefly and whisk to amalgamate the stock cube.
5 Cover the broth mix by overlapping the potatoes on top. They should make two layers or so.
6 Pour the cider stock gently over the top; your potatoes will be immersed, but don’t worry.
7 Dot the butter over the top of the spuds, then intersperse the bay leaves and cinnamon stick.
8 Cover tightly with a lid or foil and cook for 1 hour 15 minutes.
9 Turn the heat up to 190 Celsius, remove the lid and cook for 25 more minutes, until golden and crisp on top.