Betty Turpin's Hot Pot

Betty Turpin's Hot Pot is a comforting classic that brings the heartiness of traditional British cuisine right to your table. This slow-cooked dish features tender chunks of lamb shoulder nestled in a rich, savory base of caramelized onions, carrots, and parsnips. Infused with the warming flavors of Worcestershire sauce, bay leaf, and thyme, the filling is lovingly topped with a golden, buttery layer of thinly sliced potatoes, baked to crispy perfection. Ideal for cozy family dinners, this one-pot wonder is both rustic and elegant, making it a staple for cooler evenings. Serve it with crusty bread or steamed vegetables to soak up every delicious drop. With its irresistible layers and rich aromas, this hot pot is an ultimate comfort food experience you’ll want to enjoy time and time again!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 700 grams lamb shoulder (boneless, cut into chunks)
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or lard
• 2 large onion (thinly sliced)
• 3 medium carrots (sliced into rounds)
• 2 medium parsnips (sliced into rounds)
• 500 milliliters beef or lamb stock
• 2 teaspoons Worcestershire sauce
• 1 leaf bay leaf
• 1 teaspoon fresh thyme (optional)
• 800 grams potatoes (peeled and thinly sliced)
• 2 tablespoons butter (melted)

Directions

Step 1

Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan ovens.

Step 2

In a large mixing bowl, toss the lamb chunks with flour, salt, and black pepper until evenly coated.

Step 3

Heat the oil or lard in a heavy-bottomed, oven-safe casserole dish over medium-high heat. Add the floured lamb and brown it on all sides. Remove from the dish and set aside.

Step 4

In the same dish, add the sliced onions and cook for 5 minutes, stirring occasionally, until softened and starting to caramelize.

Step 5

Add the sliced carrots and parsnips to the dish and cook for another 5 minutes, stirring occasionally.

Step 6

Pour in the stock and stir to scrape up any browned bits from the bottom of the dish. Add the Worcestershire sauce, bay leaf, and thyme if using, then return the browned lamb to the dish. Stir everything together.

Step 7

Turn off the heat. Layer the thinly sliced potatoes evenly over the lamb mixture, overlapping them slightly like shingles.

Step 8

Brush the tops of the potato slices with melted butter, and sprinkle with a little extra salt and pepper for seasoning.

Step 9

Cover the dish with its lid or foil and place it in the preheated oven. Cook for 1 hour and 30 minutes.

Step 10

After 1 hour and 30 minutes, remove the lid or foil and increase the oven temperature to 200°C (400°F) or 180°C (350°F) for fan ovens. Cook for an additional 30 minutes, or until the potato topping is golden and crispy.

Step 11

Remove the hot pot from the oven and allow it to rest for 10 minutes before serving.

Step 12

Serve hot with crusty bread or steamed vegetables on the side for a complete meal.

Nutrition Facts

Serving size	(2543.9g)

Amount per serving	% Daily Value*
Calories	3155.8

Total Fat 194.5g	0%
Saturated Fat 75.9g	0%
Polyunsaturated Fat 0g
Cholesterol 595.5mg	0%
Sodium 3827.4mg	0%
Total Carbohydrate 211.6g	0%
Dietary Fiber 29.8g	0%
Total Sugars 28.4g
Protein 155.7g	0%

Vitamin D 0IU	0%
Calcium 323.4mg	0%
Iron 21.0mg	0%
Potassium 6457.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 19.3%

Carbs: 26.3%