Annie Bell's Old-fashioned Lamb and Potato Hotpot

This comforting dish is a true celebration of hearty flavors, where tender lamb melds beautifully with layers of sweet onions and fluffy potatoes. As it simmers gently, the rosemary infuses the casserole with its aromatic essence, creating a warm embrace that fills your kitchen with nostalgia. The addition of vibrant baby carrots and new potatoes in the final moments adds a delightful freshness, making each bite a perfect balance of richness and earthiness. Topped with a sprinkle of fresh parsley, this hotpot is not just a meal; it’s a cozy gathering around the table, inviting everyone to dig in and savor the love that’s been stirred into every layer.

1. 1

   Wrap the rosemary in a small square of muslin or old sheet to prevent the needles being eaten.

2. 2

   Peel and slice the floury potatoes.

3. 3

   Peel and thinly slice the onions.

4. 4

   Layer the lamb, onions, and maincrop potatoes in a large casserole, seasoning the ingredients as you go, and tucking in the rosemary.

5. 5

   Pour over the chicken stock, and press the ingredients down to submerge everything as far as possible: there will probably be a few craggy bits peeking out.

6. 6

   Bring to the boil and skim off any foam on the surface.

7. 7

   Cover and cook over a low heat for 1½ hours in total.

8. 8

   Meanwhile, trim the baby carrots and scrub or peel the new potatoes and halve or quarter them.

9. 9

   Stir the baby carrots and new potatoes in for the last 20 minutes of cooking.

10. 10

    Serve the stew scattered with chopped parsley.