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  • Jersey Royal Topped Lamb Hotpot
Jersey Royal Topped Lamb Hotpot

Jersey Royal Topped Lamb Hotpot

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Another way to eat these tasty potatoes while you can… use to top stews, pies and hotpots!

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  • 1 tbsp Olive oil
  • 900g Diced lamb leg
  • 2 Onions, chopped
  • 2 Celery sticks, chopped
  • 4 Carrots, peeled and chopped
  • 50g Plain flour
  • 3 tbsp Worcestershire sauce
  • 500ml vegetable or lamb stock
  • 4 sprigs Thyme
  • 10g Parsley, chopped
  • 400g Jersey royals, cut into 2-3mm slices
  • 30g Butter, plus an extra knob
  • 500g Spring greens, sliced


Step 1

Preheat oven to 180°C/160°C fan/gas 4. Heat the olive oil in a casserole (or large saucepan). Add the meat to brown, then remove and set aside.

Step 2

Add the onion, celery and carrots and cook for 10 mins until everything starts to soften and caramelise at the edges.

Step 3

Stir in the flour, then add the worcestershire sauce and stock. Return the lamb and juices to the pan and mix well. Cook for 2 mins until the sauce starts to thicken.

Step 4

Stir in the thyme leaves and parsley and season to taste.

Step 5

Turn off the heat and, if you are using a casserole, level out the top. Carefully arrange the sliced potatoes over the top. If you used a saucepan, decant into an ovenproof dish before topping with the potato.

Step 6

Melt the butter in a small pan, brush over the potatoes and then pop the dish into the oven.

Step 7

Bake for 1 hr, until the potatoes are golden and cooked through.

Step 8

Before serving, steam the sliced greens for 5 mins, then drain and add a knob of butter.

Step 9

Dish out the hotpot alongside the spring greens.

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