A good hotpot needs depth of flavour and this one has it in spades. This works best using a classic English dark mild such as our Rutland Panther, making it a Rutland Hotpot! You will need an 8 inch casserole dish with a lid for this one.
- 2 tablespoons oil
- 1 kg lamb neck, diced into bite size pieces
- 500g black pudding, skin removed, cut into bite size pieces
- 4 onions sliced into 1cm thick half-moons
- 1 kg potatoes, peeled and cut into slices about 1.5cm thick
- 50g butter, cut into small cubes, and a little more for greasing
- steamed carrots and peas to serve
For the Gravy
- 200ml Rutland Panther dark mild
- 1 tablespoon dried thyme
- 2 tablespoons groundnut oil
- 120ml lamb stock
- 1 tablespoon English mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red miso paste
- Salt and freshly ground black pepper
Preheat your oven to 180 degrees Celsius and put the lid of your casserole dish in the oven.
First prepare the gravy. Put the beer, stock and thyme in a saucepan and heat over a medium heat. Simmer to reduce the liquid by around one third and slightly thickened.
Heat a large frying pan over a medium heat and quickly fry the black pudding with 1 tablespoon of the oil and set to one side.
Wipe the pan clean and return to the heat, adding the remaining oil and the lamb neck.
Turn the heat down and push the meat to one side of the pan. Add the onions and fry for around 10 minutes until softened, then mix together with the meat.
Stir in the Worcestershire sauce, mustard and miso into the beer/stock mix, Check the seasoning, adding salt and pepper if required.
Butter the inside of your casserole dish and line the base with a layer of potatoes. Put the lamb, black pudding and onion mix on top and fill two thirds of the pot with your reduced gravy (using any remaining beer to make up the volume if needed). Finish it up with another layer of potatoes.
Dot the potatoes with butter. Take the hot casserole lid from the oven using a cloth or oven gloves and place on top of the casserole dish. Put on the middle shelf of your oven and turn it down to 160 degrees Celsius. Cook for 25 minutes.
Remove the lid and cook for another 15 to 20 minutes until the top layer of potatoes are golden and crispy.
Remove from the oven and allow to rest for 10 minutes before serving your Rutland Hotpot with the carrots and peas.