Ingredients
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50 g Butter
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250 g Onion
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1 kg boned leg of Mutton
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150 g Carrots
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10 g fresh Thyme
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3 Bay leaves
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700 g floury Potatoes
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500 ml Meat Stock
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100 ml Pale Ale
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Salt
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Black Pepper
Directions
Few ingredients are needed to make this flavoursome potato-topped stew. Although lamb is normally used today, we make our hotpot with mutton, which was common up until the Second World War. We think the stronger mutton flavour works best.
Steps
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1
Done
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Preheat the oven to 135°C. Heat up half of the butter in a saucepan, add the onions and sweat over a low heat for about 15 minutes or until soft and translucent but not browned. |
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2
Done
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Place the meat in an ovenproof dish and add the onions, carrots, thyme and bay leaves. Season well with salt and pepper and mix together. |
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3
Done
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Arrange the potato slices on top of the meat and vegetable mix, overlapping the slices slightly. Melt the remaining butter and brush over the potatoes. Season with salt. |
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4
Done
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Pour the stock and ale into the dish, then cover it. Cook in the oven for 2 hours. |
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5
Done
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Remove the cover from the dish and increase the oven temperature to 150°C. Continue cooking for 30–45 minutes until the potato top is browned. |
