Irish Hotpot

Warm up your home with the comforting flavors of traditional Irish Hotpot, a hearty one-pot dish that's perfect for chilly evenings. This classic recipe features tender chunks of lamb or beef layered with buttery slices of potato, sweet carrots, earthy parsnip, and savory onion, all slow-cooked in a rich broth infused with fresh thyme and bay leaves. The use of a simple roux enhances the dish’s depth, creating a luscious, velvety texture to the stock. Baked to perfection, the top layer of potatoes crisps up beautifully, adding a delightful contrast to the melt-in-your-mouth meat and vegetables beneath. With minimal prep and the convenience of a single casserole dish, this Irish Hotpot is an easy yet indulgent way to bring the rustic charm of Ireland to your dinner table. Perfectly paired with crusty bread, this crowd-pleaser is sure to become a family favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:110 mins

Total Time:130 mins

Servings: 4

Ingredients

• 800 g lamb or beef shoulder (cubed)
• 800 g potatoes (peeled and thinly sliced)
• 4 medium carrots (peeled and sliced into rounds)
• 1 large onion (thinly sliced)
• 1 large parsnip (peeled and sliced into rounds)
• 600 ml beef or lamb stock
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp butter
• 1 tbsp flour

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Heat the butter in a large skillet over medium heat. Add the cubed lamb or beef and sear until browned on all sides (about 5 minutes). Remove the meat and set it aside.

Step 3

In the same skillet, add the flour and stir it into the remaining fat to create a roux. Cook for 1-2 minutes, then gradually whisk in the beef or lamb stock until smooth. Allow it to simmer for a couple of minutes, then remove from heat.

Step 4

Layer half of the potato slices in the bottom of a large ovenproof dish or casserole. Season lightly with salt and black pepper.

Step 5

Spread half of the sliced carrots, onions, and parsnip over the potatoes, followed by a layer of the seared meat.

Step 6

Repeat the layers: add the remaining potatoes, then the remaining vegetables, and finally the remaining meat.

Step 7

Pour the stock over the layers, ensuring everything is evenly distributed. Tuck the thyme sprigs and bay leaves into the dish.

Step 8

Cover the dish tightly with a lid or a layer of aluminum foil.

Step 9

Bake in the preheated oven for 90 minutes, then remove the lid or foil and bake uncovered for an additional 20 minutes to allow the top layer of potatoes to crisp slightly.

Step 10

Remove from the oven, discard the thyme sprigs and bay leaves, and let rest for a few minutes before serving. Enjoy your Irish Hotpot!

Nutrition Facts

Serving size	2662.5 grams (2662.5g)

Amount per serving	% Daily Value*
Calories	3417

Total Fat 200.40g	257%
Saturated Fat 88.10g	440%
Polyunsaturated Fat 0.40g
Cholesterol 683mg	228%
Sodium 4020mg	175%
Total Carbohydrate 210.30g	76%
Dietary Fiber 32.40g	116%
Total Sugars 27.20g
Protein 190.10g	380%

Vitamin D 2IU	11%
Calcium 347mg	27%
Iron 25mg	141%
Potassium 7044mg	150%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.3%

Carbs: 24.7%