Great for holiday meals and straightforward to prepare, this Slow Cooker Lamb & Dauphinoise Hotpot is perfect as a main course and combines lamb, potatoes, sweet potatoes, carrots, and garlic. This comforting Lamb & Dauphinoise Hotpot recipe serves up to 6 people.

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Lamb & Dauphinoise Hotpot Ingredients

• 3 large carrots, cut into large chunks
• 1 onion, roughly chopped
• 2 kg (4 lb 8 oz) shoulder of lamb on the bone, with the thin leg joint removed
• 1 bottle of red wine
• 1 garlic bulb, cloves peeled
• A few sprigs each of rosemary and thyme
• 2 bay leaves
• 2 tbsp of tomato purée

For the Topping

• 4-5 round potatoes, peeled and sliced
• 4 round sweet potatoes, peeled and sliced
• 150 ml of double cream
• A few knobs of butter
• Salt and pepper, to taste

How To Make Lamb & Dauphinoise Hotpot

1. Prepare the Slow Cooker: If necessary, heat the slow cooker. Place the carrots and chopped onion into the bottom of the slow cooker, making sure it’s a large enough pot.
2. Layer the Lamb and Begin the Sauce: Place the lamb shoulder on top of the vegetables. In a pan over medium heat, combine the red wine, garlic cloves, rosemary, thyme, bay leaves, and tomato purée.
3. Heat and Season: Season the wine mixture with salt and pepper, then stir until the purée dissolves. Bring everything to a gentle boil to blend the flavors.
4. Pour and Slow Cook: Pour the hot wine mixture over the lamb in the slow cooker. Cover with baking parchment, then place the lid on and cook on Low for 8-9 hours.
5. Cool and Chill Overnight: If there’s too much liquid after cooking, reduce it in a frying pan. Pour the reduced liquid back over the lamb, allow it to cool, then chill overnight.
6. Prepare the Lamb: The next day, remove hardened fat and discard it. Lift the lamb from the pot, scraping and saving any jellied juices. Shred the lamb, discarding bones and large fat pieces.
7. Preheat the Oven and Prepare Topping: Preheat the oven to 200°C (180°C fan)/Gas 6. Peel and slice the potatoes and sweet potatoes, then place them in a pot with salted water.
8. Boil and Cream the Potatoes: Bring the potatoes to a hard boil, then drain immediately. Return them to the pan, pour over the cream, and season with salt and pepper.
9. Assemble the Dish and Bake: Place shredded lamb in an ovenproof dish, arranging the potatoes on top in overlapping circles. Drizzle any remaining cream over the potatoes, and dot with butter.
10. Bake Until Golden: Bake for 40 minutes to 1 hour, until the top is golden brown and the sauce begins bubbling around the edges.

Recipe Tips

• Add Some Extra Herbs: To enhance the earthy flavors, try adding a few sprigs of sage or parsley alongside rosemary and thyme for a deliciously aromatic finish.
• Swap in Sweet Potatoes: For a different twist, try using only sweet potatoes for the topping. Their natural sweetness pairs wonderfully with the savory lamb and garlic-infused sauce.
• Make it a One-Pot Meal: For easier cleanup, cook the sauce and lamb directly in the slow cooker, then simply transfer the pot directly to the oven if it’s oven-safe.
• Add Some Cheese: Sprinkle a handful of grated Gruyère or Parmesan on top of the potato layer for a deliciously golden and slightly crispy topping.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Lancashire Hot Pot
• Slow Cooker Corned Beef Hot Pot
• Squash & Venison Tagine