Minced Lamb Hot Pot

Minced Lamb Hot Pot

This is a delicious twist on the traditional hot pot. It is like Shepard’s pie meets hot pot!
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Course Main Course
Cuisine Irish
Servings 4


  • 500 g minced lamb
  • ½ onion diced
  • 1 clove garlic chopped
  • 1 carrot chopped
  • 1 stick celery chopped
  • 1 tablespoon plain flour
  • 350 ml lamb/beef stock
  • ½ tsp Worcestershire sauce optional
  • ½ leek chopped
  • 4 large potatoes
  • 25 g butter-melted


  • Preheat the oven to 190C/375F/Gas Mark 5
  • Heat a large saucepan with a little oil and add in the diced vegetables and sauté on a low heat for 4-5 minutes until they are beginning to soften.
  • Next add in the minced lamb and cook this for 4-5 minutes until the lamb is browned off. Season lightly at this stage.
  • Next add in the plain flour and use this to dry up any juices that are on the pan.
  • In a separate pan bring the flavoured stock to a gentle boil.
  • Stir the boiled stock into the floured lamb mixture and stir continuously until the mixture thickens, ensuring that no lumps form during the process.
  • Continue to cook for 3-4 minutes and check the seasoning. Add the Worcestershire sauce at this stage if you wish.
  • Transfer the lamb and vegetable mixture to a medium sized casserole dish at this stage.
  • Peel and thinly slice the potatoes and arrange these on top of the lamb and vegetable mixture with each potato slice slightly overlapping the previous one.
  • Brush the entire top of the pie with the melted butter, which will give a nice shine and glaze to the potatoes.
  • Transfer the hot pot to the oven for approximately 30-35 minutes until the potatoes nd tender and the entire mixture is bubbling.
  • Serve immediately.
Keyword Lamb, mid-week, quick and easy