These mini lamb hot pots are a proper cosy dinner. Hearty, comforting, and packed with flavour. The filling is a savoury mix of browned lamb mince, soft veg, peas, and a rich rosemary and tomato-infused gravy. Each one is topped with thin slices of swede and potato that go soft underneath and golden on top in the oven.
They’re perfect served individually for a dinner party twist or baked all in one dish for a classic family meal. Add a side of steamed greens and you’ve got yourself a brilliant British comfort dish with real depth.
If you like comforting baked dishes like this, my Lentil & Vegetable Shepherd’s Pie is another cosy favourite—totally meat-free but just as satisfying.
🍴 Tools You’ll Need
Mandoline Slicer – This one helps get perfectly thin potato and swede slices.
Large Pan – A non-stick pan like this is ideal for browning and simmering.
Individual Oven Dishes – Dishes like these are perfect for portioning and presentation.
Oven Gloves – Protect your hands with heatproof gloves like these.
Mini Lamb Hot Pots
Ingredients
- 1 tbsp olive oil plus a little extra for brushing
- 400 g lamb mince 20% fat
- 150 g leeks roughly chopped
- 200 g brown onions chopped
- 350 g carrots roughly chopped
- 1 dried bay leaf
- 1 tbsp plain flour
- 2 tsp dried rosemary
- 1 tbsp tomato purée
- 2 beef stock cubes dissolved in 500ml water
- 150 g frozen peas
- 350 g white potatoes peeled and thinly sliced
- 300 g swede peeled and thinly sliced
- Salt and freshly ground black pepper
- Steamed greens to serve (optional)
Instructions
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- In a large pan, heat the olive oil over medium-high heat. Add the lamb mince and cook until browned, breaking it up as you go. Use a slotted spoon to remove it to a bowl and set aside. A deep, non-stick pan like this one is ideal for browning the mince and simmering everything together.
- Reduce the heat to medium-low. In the same pan, add the leeks, onions, and carrots. Cook gently for around 15 minutes, stirring regularly, until softened and lightly golden.
- Return the browned lamb to the pan. Stir in the bay leaf, flour, and rosemary. Add the tomato purée and prepared stock, mix well, then let it simmer for 10 minutes.
- Stir in the peas and a good grind of black pepper. Divide the mixture evenly between 4 individual ovenproof dishes (or use one large baking dish).
- Layer the sliced potatoes and swede over the top of each dish, overlapping slightly. Season with more black pepper.
- Bake in the oven for 55 minutes, or until the potatoes and swede are tender. Brush the tops lightly with olive oil and return to the oven for another 5 minutes until golden and crisp on top. Oven gloves like these are a must when juggling hot dishes, especially if you’re serving straight from the oven.
- Serve hot, with steamed greens on the side if you like. I love baking these in individual dishes like these, they look great and make for easy serving.
Top Tips for these Mini Lamb Hot Pots
Use a mandoline for even slices: Thin, uniform slices of potato and swede will cook more evenly and give a neater finish on top.
Make ahead: You can assemble the hot pots earlier in the day, cover and chill, then bake when you’re ready. Just add 5–10 extra mins to the cooking time.
Let them rest briefly: Once baked, give them 5 minutes to settle so the filling thickens slightly before serving.
Add a cheesy topping: For a golden crust with a bit more indulgence, sprinkle grated cheddar or parmesan on top before the final 5 minutes of baking.
No individual dishes? Use one larger baking dish—it works just as well and saves on washing up.