Flynny’s lamb hotpot

Paul Flynn’s lamb hotpot. Photograph: Harry Weir

Paul Flynn’s lamb hotpot. Photograph: Harry Weir

Sat, Nov 2, 2019, 05:55

  • 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.