Decadent, delicious and all made with leftovers

Tim’s lamb leftovers hot pot with a dauphinoise potato top is epic.

PREP TIME: 10 mins
COOKING TIME: 3 hrs hands-off slow-cooking
IDEAL FOR: crowd-pleaser, family, Sunday lunch, special occasion

Lamb leftovers hotpot with a dauphinoise potato top

Leftovers can’t get better than this!

You put in (not very much, TBH) hard work on Sunday to make Tim’s lamb shoulder.

And make plenty of dauphinoise because you know you on Monday you will whip up an epic lamb leftovers hot pot.

And I can tell you, it’s amazing.

I’ve made a Lancashire hot pot before and I love it.

It’s one of my favourite comfort foods.

So, it’s no surprise, that using slow-cooked leftover lamb and decadent leftover dauphinoise is a good idea.

There’s no real recipe for this but here are some basic steps.

Lamb leftovers hotpot with a dauphinoise potato top

Lamb leftovers hotpot with a dauphinoise potato top steps

  • STEP 1: Preheat the oven to 200C.
  • STEP 2: Place a large, deep pan that can go in the oven, with one tbsp olive oil on the hob. Add some diced onion, carrot and leek and fry gently until they are soft – 5mins.
  • STEP 3: Add the leftover lamb and keep cooking for a couple more minutes. Stir in a tbsp of flour and then approx 400 -500ml lamb (or beef) stock and bring to a simmer. Season to taste.
  • STEP 4: Layer the leftover dauphinoise potatoes on top and pop in the oven for approx. 15 – 20 mins or until the potatoes are just getting a little colour.
  • SERVE.

Dauphinoise potatoes

The most decadent, delicious, and luxurious potatoes you’ll ever make.

Plus, they’re not hard to do either.

So, if you have leftover lamb but no dauphinoise, here’s a great recipe from BBC Good Food.

  • PREP TIME: 20 mins
  • COOK TIME: 45 mins


  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100g grated gruyère cheese (optional)


  1. Heat oven to 190C/170C fan/gas 5.
  2. Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  3. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  6. Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  7. Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Tim’s Sunday lamb with dauphinoise potatoes

If you also missed the Sunday lamb recipe, I’ve included it below.


Course Main Course
Keyword lamb, lamb shoulder
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 people
Cost ££


  • 2 kg lamb shoulder
  • vegetable oil
  • 1 stick of celery, roughly chopped
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 6 garlic cloves,
  • sprigs of rosemary, chopped
  • salt and pepper for seasoning


  • Preheat the oven to 160°C.
    Heat the oil in a large, deep roasting pan or a large casserole dish and brown the lamb until brown all over. Be patient.
    Remove the lamb from the pan and set it aside.
  • Now, in the same casserole dish, add the onions, carrots, celery and soften them for a few minutes. Next add in the garlic, rosemary, wine and a little salt and pepper.
    Cover with a lid or cover the whole pan with foil Roast the lamb for 3 – 4 hrs until the meat is tender and starting to fall off the bone.
  • **About an hour before serving, remove the pan from the oven and skim off any excess fat. Check the seasoning of the braising liquid and season with salt and pepper.
    When ready, check the seasoning, and serve with dauphinoise

Lancashire hot pot

Course Main Course
Keyword casserole, one pot meal, pie, stew
Prep Time 15 minutes
Cook Time 3 hours
Servings 6 people
Cost £


  • 4 tbsp sunflower oil
  • 1 kg lamb neck fillet (cut into large pieces) and shin or shoulder (cut into large pieces) *a mix of cheap lamb cuts, so whatever your butcher has
  • 300 ml red wine
  • 4 medium onions, sliced thinly
  • 2 bay leaves
  • 3 sprigs of fresh rosemary
  • 1 bunch of fresh thyme sprigs
  • 1 tsp plain flour
  • 500 g good-quality fresh lamb or beef stock – the more gelatinous the better
  • 1 tsp redcurrant jelly
  • 550 g waxy potatoes – peeled and very thinly sliced *use a mandolin if possible otherwise cut very thinly
  • sea salt and pepper for seasoning


  • Cut your lamb into large pieces then lightly dust with plain flour. In a large pan, on high heat, add 2 tbsps of sunflower oil and start browning the lamb – don't overcrowd the pan so you may need to do in batches.
    Once the lamb is a deep brown, remove and set aside.
    Pour the wine into the pan to deglaze it, scraping all the nice meaty brown bits off the bottom with a wooden spoon and let reduce by about half and set aside ocne done.
  • Now, heat the rest of the oil in a heavy-based casserole over a medium heat, add the onions and cook for about 25 mins until softened. Then halfway through, throw in the herbs and once they're nice and soft, stir in the flour and cook it for a minute.
  • Transfer the meat to the casserole dish and add the stock, the deglazed reduction, then cover with a lid and cook over a medium heat for 2 hrs.
    After 2 hrs stir in the redcurrant jelly and season liberally.
  • Preheat the oven to 180°C/160°C fan/gas mark 4.
    Layer the potatoes over the top of the stew until the meat is totally covered in potato slices.
    Cover with a layer of baking parchment followed by foil then find a small ovenproof pie dish that you can use as a weight to press the whole thing down and place in the oven for 30 mins.
    After this 30 mins, remove the weight, foil and parchment and return to the oven for a another 30 mins to allow the potatoes to brown and the excess liquid to evaporate.


Lamb Hotpot is inspired by Gizzi Erskine recipe from Slow cookbook