Lovely leftovers lamb hotpot

  • Serves 4

Leftovers often end up going in the food bin, but it doesn't have to be that way, especially not with this delicious recipe from Seasonal Spuds - why not give it a try today?

Lamb hotpot

Recipe courtesy of Seasonal Spuds



  • Cornish New potatoes 400g, cooked
  • Lamb 400g, cooked and cut into chunks
  • Onion 1, chopped
  • Carrots 2, sliced
  • Leek 1, sliced
  • Sprig of rosemary
  • Worcestershire sauce 1 tbsp
  • Plain flour 1 tbsp
  • Lamb stock 400ml
  • Olive oil 2 tbsp


  • Step 1

    Preheat the oven to 200oC

  • Step 2

    Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.

  • Step 3

    Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.

  • Step 4

    Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.

  • Step 5

    Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.

  • Step 6

    Cook in the oven for around 30 minutes until the potatoes are golden.