Lamb & Dauphinoise hotpot

Lamb & Dauphinoise hotpot

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(4 ratings)

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


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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  • 3 large carrots, cut into large chunks



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

  • 1 onion, roughly chopped



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

  • 1 garlic bulb, split in 2



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

  • few sprigs rosemary



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

  • few sprigs thyme


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

  • 2 bay leaves
  • 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)



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

  • 4 sweet potatoes (the roundest you have)
    Sweet potatoes

    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 is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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22nd Oct, 2016
We are looking forward to this as a family Sunday dinner following a long walk across the moors
10th Nov, 2016
Hit the spot and will be made again
ifuamq's picture
17th Feb, 2014
Nice. Far too many potatoes and I agree - not a dinner party but a homely winter meal.
26th Jan, 2014
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.
19th Jan, 2014
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.
8th Jan, 2014
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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