2pounds(900g) PGI Welsh Lambshoulder or neck, cubed
salt and pepper to season
2tbspvegetable oil to brown lamb
2tbspbutter
2onions, diced
2leeks, white parts only, finely diced
2tbspplain flour
1tspsalt
2tbspWorcestershire sauce
1tbsptomato paste
½tbspcranberry sauce or seedless raspberry jam
1tspgarlic paste or fresh minced garlic
2cups(480ml) lamb stock or chicken stock
2carrotscut into small cubes
2parsnipspeeled and diced
2bay leaves
3large baking potatoessliced thinly (more if needed)
1tspfresh thyme
1tbspmelted butter for brushing
Rosemary sprig, to garnish
Instructions
Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.
Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.
Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.
Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.
Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!
Video
Notes
Prep ahead: you can prepare the recipe in advance and add to your slow cooker without the final layer of potatoes. Keep this in the fridge until you are ready to cook the hotpot, adding the potato layer on top before turning on the slow cooker.
For a richer gravy you can use some red wine or port as well as the lamb stock – just make sure the liquid in the recipe makes 2 cups (480ml).
I used a 3.5L slow cooker in the recipe video. You can use a slightly larger one if preferred (it won't be as full) but you might need more potatoes for the topping.