- 2 lb (900g) neck of lamb
- 2 large potatoes
- 1 large or 2 small onion(s)
- choice of mixed herbs
- 500 mL boiling water
Slice the potatoes and dice the onions. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb over the top of this, sprinkling with your choice of herbs. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
Pour boiling water into the dish until filled - if more water is needed, continue to add until topped. Bake for at least one hour, though traditionally the dish was left baking all day.
Notes, tips, and variations
- A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
- The dish was once cooked with oysters when they were more affordable.
- Flavour can be improved by adding a stock cube to the boiling water.
- A suet crust can be applied to the hotpot an hour before cooking time is finished.
- Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.