Lamb, Cranberry & Redcurrant Hotpot
Traditional British Recipes

Lamb, Cranberry & Redcurrant Hotpot

In the Oven
serves 4

Lamb, Cranberry & Redcurrant Hotpot is a comforting British-style casserole built around tender lamb shoulder, sweet root vegetables and a deeply savoury gravy. The redcurrant jelly and dried cranberries add gentle fruitiness, while mint brings a fresh lift that balances the richness. As the dish bakes, the potato topping turns golden and crisp at the edges, soaking up the aromatic sauce underneath.

It is a proper cold-weather supper that feels hearty and homely, yet still a little special for sharing at the table. Serve it straight from the oven with buttery greens or peas, and let it rest briefly so the gravy settles before spooning. Leftovers reheat beautifully, making it an excellent make-ahead option for busy evenings.

HotpotOne-PotCasserole
20 mins prep1 hr 35 mins cook1 hr 55 mins total

  1. Heat the olive oil in a heavy pan and brown the lamb in batches.

  2. Add the onion and garlic, then cook for 3 minutes until softened.

  3. Stir in the flour and tomato purée, then cook for 1 minute.

  4. Pour in the hot stock and stir in the redcurrant jelly, dried cranberries and mint sauce.

  5. Add the parsnips, carrots and swede, then season with salt and black pepper.

  6. Simmer gently for 25 minutes until the lamb starts to tenderise.

  7. Transfer to an ovenproof dish and arrange the sliced potatoes over the top in overlapping layers.

  8. Bake at 190°C for 60–70 minutes until the potatoes are golden and the stew is bubbling.

Keep cooking

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