Lamb & Dauphinoise hotpot

Lamb & Dauphinoise hotpot

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(2 ratings)

Prep: 15 mins Cook: 4 hrs, 10 mins plus overnight chilling

Easy

Serves 8
Savour every mouthful of this rich, comforting pie with red wine gravy and potato topping

Nutrition and extra info

Nutrition: per serving

  • kcal645
  • fat32g
  • saturates17g
  • carbs24g
  • sugars9g
  • fibre4g
  • protein49g
  • salt0.6g
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Ingredients

  • 3 large carrot, cut into large chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, split in 2

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • few sprigs rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • few sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaf
  • 1 tbsp tomato purée
  • 1 shoulder of lamb on the bone, about 2½ kg
  • 1 bottle red wine

For the topping

  • 4-5 potatoes (the roundest you have)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 sweet potato (the roundest you have)

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 150ml double cream
  • few knobs of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Cover the dish and heat up on top of the stove, then put in the oven and leave undisturbed for 3 hrs. Remove from the oven, leave to cool, then chill overnight.

  2. The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables. Set aside.

  3. Heat oven to 200C/180C fan/gas 6. To make the topping, peel and neatly slice the potatoes by hand into rounds. Place in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip back into the pan, pour over the cream and season. Now it’s up to you how fancy you want to be – you can pile the potatoes over the lamb casually, or you can arrange the potato and sweet potato in interleaving circles. Drizzle over any remaining cream from the pan and dot with butter. Bake for 40 mins-1 hr until the top is golden and the sauce is just starting to bubble.

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Comments (4)

ifuamq's picture

Nice. Far too many potatoes and I agree - not a dinner party but a homely winter meal.

hollyscottxoxo's picture

I cooked this meal, it is stunning, agree with comments above carrots are not as bright, Would cook again, but not do the Dauphinoise potatoes as i find my own recipe nicer.

EmN's picture

Easy to make and very tasty, the meat didn't look very appetising but once topped with the potatoes looked much better!
I will make this again, but will not leave the meat in the fridge overnight as the meat is far too difficult to take off the bone, will do this when the meat has just cooled enough to handle.

chrisbartlett's picture
4

I made this for some friends for a mid-week supper and, whilst it was good and very easy, I felt it looked like something I would cook for a dinner party but I would be disappointed. It is winter comfort food at its best. What I would say is that having braised the carrots in the red wine for 3 hours, there is no way the carrots would come out looking as bright orange as they are in this picture, it was all very 'brown'.I cooked some more carrots and added them at the last minute for colour.

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