Family Food Magazine
real good family food
  • Hot Pot


    Hot PotAs a kid, coming home from school and smelling that Mum had made Hot Pot was one of THE highlights of my week. Even as I write I can smell the lamb, the gravy, imagine the crispy spuds and feel the tang of pickled cabbage or beetroot finishing the taste sensation off. One pot – a million memories!

    Recipe and Image E.ON( and

    Hot Pot

    Serving Size: 6


    • 900g lamb shoulder, cubed
    • 900g sliced potatoes
    • Salt and Pepper
    • 2 finely sliced onions
    • 2 sliced carrots
    • Fresh thyme, bay leaf
    • 550ml beef stock
    • 50g butter
    • Splash Worcestershire sauce


    1. Butter a casserole dish and line with a layer of potatoes, season well.
    2. Layer up the meat, carrot, onion, herbs and seasoning.
    3. Finish with a layer of overlapping potatoes.
    4. Add the Worcestershire sauce to the stock, enough to reach the bottom of the top layer of potatoes.
    5. Brush the top with melted butter and cover
    6. Cook for 2 hours at 180c.
    7. Take off the lid and cook for 30mins more, to crisp the potatoes.
    8. Serve with pickled beetroot.

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