Lamb hotpot with potato dumplings

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A long, difficult recipe, but worth it for the three or four beautiful meals it will make you!

Serves: 6

Preparation time:
Cooking time:


2 tbsp plain flour
1 kg cubed lamb
1/4 cup olive oil
4 rashers chopped rindless bacon
1 chopped large brown onion
2 crushed garlic cloves
2 tbsp tomato paste
400g can diced tomatoes
1 cup beef stock
2 cups mixed frozen vegetables

350g peeled desiree potatoes
50g chopped butter
2/3 cup milk
1 1/4 cups sifted self raising flour
1 1/4 grated tasty cheese
1/4 cup chopped parley leaves


Preheat oven to 160 degrees centigrade. Place flour and salt and pepper in a snap-lock bag. Add lamb and shake bag to coat. Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 mins or until browned. Transfer to a bowl. Repeat with oil and remaining lamb. Add remaining 1 tbsp oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5 mins or until onion is soft. Add tomato paste and cook for 1 min. Add tomatoes, stock and lamb with any juices. Bring to the boil. Transfer hotpot to 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 mins. Remove lid and bake, uncovered, for 45 minutes. While the hotpot is cooking, make the potato dumplings. Cut the potatoes into large pieces. Place in a shallow, heatproof, microwave-safe dish. Cover and microwave on high for 6-7 mins or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth. Remove hotpot from the oven. Stir in vegetables. Add flour, cheese and parsley with potato mash. Stir until well combined and season with salt and pepper. Divide dumpling mixture into portions and roll each into a ball. Place dumplings in a single layer on top of the hotpot mixture. Increase the oven temperature to 200 degrees centigrade. Bake, uncovered, for 25-30 mins or until dumplings are golden.


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