Cheese and Potato-Topped Lamb Hotpot

20 April 2021 — Dinner

Lamb Hotpot


Serves 6

1 onion

2 garlic cloves

200g lamb mince

400g chopped tomatoes

200g Shorrock’s Lancashire Bomb

600g potatoes

1tsp oregano

12oml chicken stock

100ml sour cream

1 large carrot

How to make it

Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb, cooked with onion and topped with potato. We’ve added a helping of Shorrock’s Lancashire Bomb for added creaminess.


  • Preheat the oven to 220°C Fan / 420°F / Gas Mark 7
  • Bring a large saucepan of water to the boil, and add the potatoes. Cook until just soft, around 15 mins
  • Drain and leave to one side
  • Drizzle some oil in a frying pan
  • On a medium heat, add lamb mince
  • Add the onions and carrot and cook for about 5 mins, until everything looks softer
  • Add the garlic and dried oregano
  • Once everything looks suitably soft, add the chopped tomatoes
  • Add the chicken stock, tomatoe puree and water
  • Season with salt and pepper
  • Bring the mixture to a boil then simmer until the sauce becomes thick
  • In another bowl, crumble the cheddar and sour cream
  • Season


  • Pour the lamb hotpot mix into an oven proof dish
  • Top with small dollops of the creamy cheese mixture
  • Arrange the potato slices on top
  • Finish with more dollops of the creamy cheese
  • Bake for 10-12 mins, until the potatoes are lovely and creamy

Bake & serve!

  • Lamb hotpot has all your veg and meat in one, so simply serve as it is!


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