Skip to main content
Meat

Irish Hotpot

You'll love this irresistable recipe that takes a soothing Irish stew and adds the tempting crispy potato layer of a Lancashire hotpot.

Serves 4

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
1 to 2 hours
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 750g
    Lamb leg steaks, cut into bite-size chunks
  • 1
    Large onion, cut into wedges
  • 600g
    Mixed whole casserole vegetables
  • 75g
    Pearl barley
  • 700g
    Floury potatoes, peeled and thinly sliced

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    1 to 2 hours

Method

  1. Spray a casserole pan with low calorie cooking spray and place over a high heat. Add half the lamb and fry until nicely browned, turning now and then. Transfer to a plate and repeat with the remaining lamb.
  2. Add the onion and 3 tbsp water to the pan. Cover, reduce the heat to medium-low and cook for 10 minutes or until soft.
  3. If you're using a pack of whole casserole vegetables, peel and chop the vegetables. Add the casserole vegetables to the pan along with the lamb, 900ml boiling water and a little seasoning. Cover again and simmer for 30 minutes. Stir in the pearl barley, cover and cook for another 30 minutes.
  4. Bring a large saucepan of water to the boil over a high heat. Add the potatoes, bring back to the boil and simmer for 5 minutes or until just tender but not breaking apart. Drain well.
  5. Preheat the oven to 200°C/Fan 180°C/Gas 6. Overlap the potato slices on top of the stew. Spray with low calorie cooking spray, season lightly and bake uncovered for 30 minutes or until the potatoes are crisp and golden. Serve hot.