Hot pot

Another soul-food from the self-basting roasting pan, and the wonder of its dimples, condensing and concentrating the flavours.


  • 500g/1lb mutton (or lamb) chops
  • 1-2 onions
  • 500g/1lb potatoes
  • 150ml/¼ pint stock or water
  • 85g/3oz butter/oil or similar replacement for the traditional dripping
  • simple seasoning – salt and pepper (yes, do keep it simple, or it is not a hot pot any more)
  • 2 tbsp flour


  • Pre-heat the oven to 160C/350FGas Mark 3.
  • Wipe the meat dry and dust with the flour.
  • Peel and thinly slice the onions; peel (optional) and thinly slice the potatoes.
  • Lay half the potatoes in a layer in the casserole, followed by half the onions, then the meat. Season well with salt and pepper. Follow with the rest of the onions, then the remaining potatoes.
  • Add stock or water to almost cover the potatoes. Dot with butter, or drizzle on oil.
  • Cover with lid, and cook for 2 hours. Remove the lid (check the level of stock, adding more if necessary); cook for another 30 minutes or so, to brown and crispen the top.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s