Food & Wine

Wed, 9 Aug, 2017Danielle McCarthy

Lamb hotpot

Lamb hotpot

It's a long time since I've watched Coronation Street so I'm not sure if Betty's famous hotpot is still on the menu at the Rovers Return. I'd like to hope so because I'm sure it's far tastier and more nutritious than what's on offer at Coro's Prima Doner or Roy's Rolls. Anyway, for me, Betty's hotpot is synonymous with all that is wholesome and sustaining. Here's my version.


  • 1 tablespoon canola oil
  • 1kg lamb neck fillets, cut into 5cm chunks, seasoned with salt and pepper
  • 3 onions, peeled and diced
  • 2 carrots, peeled and diced
  • 3 ribs celery, sliced into 1cm pieces
  • 4 stalks silverbeet, leaves and stems chopped into 1cm slices
  • 1 swede or kumara, peeled and diced
  • ½ cup white wine
  • 1 ½ cups chicken stock
  • 1 bay leaf, a few sprigs of thyme, a sprig of rosemary and a few sprigs of parsley, tied together with cotton string
  • 6-8 potatoes, peeled and sliced 1cm thick
  • 1-2 tablespoons butter
  • Salt and pepper


1. Heat the oven to 150 degrees Celsius. Set a large, ovenproof pot with a lid over medium-high heat. Add the oil and allow to heat, then brown the lamb in batches, turning to sear on all sides. Don't crowd the pan and don't rush this – you can prepare the vegetables while you're waiting. As each batch cooks, remove it to a waiting plate.

2. When the meat is browned, lower the heat slightly and wipe out all but a tablespoon of the oil left in the pan. Add the onions, carrots, celery, silverbeet, and swede or kumara, plus a big pinch of salt. Cook for 10 minutes, stirring often, until the vegetables have begun to soften. Add the wine and let cook for a couple of minutes, then return the lamb to the pot, nestling it in around the vegetables. Pour over the chicken stock – the meat should be barely covered, and add the bouquet garni of herbs. Arrange the potatoes on top, season well with salt and pepper. Cover tightly and bake in the preheated oven for two hours, until the meat is very soft.

3. Remove the lid, discard the bouquet garni, then dot the potatoes with butter and turn the oven temperature to 180 degrees. Return the pot to the oven and cook for a further 15-20 minutes, until the potatoes are golden brown. Serve with crusty bread and a green salad (or just eat as is, where is).

Written by Lucy Corry. First appeared on

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