Lamb hotpot

A delicious, nutritious one pot meal for a winter's day.


  • 6 large potatoes
  • 1 large onion, peeled and chopped
  • 450g (1lb) minced lamb
  • 400g can chopped tomatoes
  • 1 teaspoon tomato puree or tomato ketchup
  • 1 teaspoon mixed herbs
  • black pepper
  • unsaturated oil, eg rapeseed, sunflower or corn oil


  • 2 dessertspoons wholemeal flour
  • 125g carton natural yogurt
  • 1 egg
  • 1½ slices wholemeal or white bread, crumbed
  • 50g (2oz) mature cheddar cheese, grated
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  • Preheat the oven to 180˚C / 350˚F / Gas Mark 4.
  • Peel the potatoes and cut them into slices ¼ inch (0.5cm) thick. Cook in boiling, salted water for 12–15 minutes until just tender. Drain on kitchen paper and set aside to cool.
  • Place the onion in another saucepan with the minced lamb and cook on a gentle heat for 8–10 minutes until the lamb is browned and the onion is softened. Drain off and discard excess fat.
  • Return the lamb to the heat. Add the tomatoes, tomato puree (or ketchup), herbs and pepper. Cover, bring to the boil, then reduce heat and simmer for 10 minutes.
  • Remove lamb from the heat.
  • Lightly brush an ovenproof dish with unsaturated oil and line the base with one third of the potato slices.
  • Pour half the lamb mixture over, then top with another one third of the potato slices. Repeat with remaining lamb and potato.
  • Prepare the topping by mixing flour, yogurt and egg. Spoon over the top layer of potatoes.
  • Sprinkle with breadcrumbs and top with grated cheese. Bake in the oven for 40–45 minutes until the topping is brown and crispy, and the lamb is cooked.

Serve immediately with boiled or salad vegetables.

Preparation time:
30 minutes
Cooking time:
1 hour 20 minutes