Irish Hotpot
Warm up your home with the comforting flavors of traditional Irish Hotpot, a hearty one-pot dish that's perfect for chilly evenings. This classic recipe features tender chunks of lamb or beef layered with buttery slices of potato, sweet carrots, earthy parsnip, and savory onion, all slow-cooked in a rich broth infused with fresh thyme and bay leaves. The use of a simple roux enhances the dish’s depth, creating a luscious, velvety texture to the stock. Baked to perfection, the top layer of potatoes crisps up beautifully, adding a delightful contrast to the melt-in-your-mouth meat and vegetables beneath. With minimal prep and the convenience of a single casserole dish, this Irish Hotpot is an easy yet indulgent way to bring the rustic charm of Ireland to your dinner table. Perfectly paired with crusty bread, this crowd-pleaser is sure to become a family favorite!
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Recipe Information
Ingredients
- 800 g lamb or beef shoulder (cubed)
- 800 g potatoes (peeled and thinly sliced)
- 4 medium carrots (peeled and sliced into rounds)
- 1 large onion (thinly sliced)
- 1 large parsnip (peeled and sliced into rounds)
- 600 ml beef or lamb stock
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter
- 1 tbsp flour
Instructions
Preheat your oven to 160°C (320°F).
Heat the butter in a large skillet over medium heat. Add the cubed lamb or beef and sear until browned on all sides (about 5 minutes). Remove the meat and set it aside.
In the same skillet, add the flour and stir it into the remaining fat to create a roux. Cook for 1-2 minutes, then gradually whisk in the beef or lamb stock until smooth. Allow it to simmer for a couple of minutes, then remove from heat.
Layer half of the potato slices in the bottom of a large ovenproof dish or casserole. Season lightly with salt and black pepper.
Spread half of the sliced carrots, onions, and parsnip over the potatoes, followed by a layer of the seared meat.
Repeat the layers: add the remaining potatoes, then the remaining vegetables, and finally the remaining meat.
Pour the stock over the layers, ensuring everything is evenly distributed. Tuck the thyme sprigs and bay leaves into the dish.
Cover the dish tightly with a lid or a layer of aluminum foil.
Bake in the preheated oven for 90 minutes, then remove the lid or foil and bake uncovered for an additional 20 minutes to allow the top layer of potatoes to crisp slightly.
Remove from the oven, discard the thyme sprigs and bay leaves, and let rest for a few minutes before serving. Enjoy your Irish Hotpot!
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 27.2 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 7044 mg | 150% | |
*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.
