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Lamb Hotpot with Celeriac and Potato
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Long, slow cooking really brings out the flavour in this typically English hotpot. With its layers of celeriac and potato, it makes great comfort food.
If neck fillet is unavailable, try replacing it with cubed, trimmed lamb rump steaks. Browning meat is essential to give the gravy a rich colour and flavour.
Try a soft, southern French red blend.
Typical values per serving:
This recipe was first published in September 2005.