Scots Autumn Hot Pot

Scots Autumn Hot Pot

Dark nights are closing in and autumn winds are bringing the winter chill ever closer. Time to settle indoors with some traditional Scottish homemade cooking, of course washed down with a bottle of traditional Scottish stout.


Ideal for 4-6 people.


Dark Island StoutYou will need:

1lb/450g chopped mutton neck
2 dollops of redcurrant jelly
2 large carrots chopped
2 chopped onions
1 chopped turnip
Handful of chopped mushrooms
1 chopped parsnip
1 dollop of tomato puree
1 pint/570ml vegetable stock


For the dumplings:

4oz/115g self raising flour
2oz/55g shredded suet
Small handful of parsley


To serve:

Boiled potatoes
Boiled green cabbage
Spring onions



Set oven to 375°F / gas mark 5.

Place chopped pieces of mutton into the bottom of a large casserole dish then pour over the redcurrant jelly. Cover with lid and put in the preheated oven for approximately 15 to 20 minutes.

In the meantime, stir the tomato puree into the vegetable stock.

When ready remove casserole dish from the oven and add the carrots, onions, turnip, mushrooms and parsnip. Season with salt & pepper. Pour puree and stock mix over the meat and vegetables.

Cover and place back in the oven.

Turn down the oven to 350°F or gas mark 4 and cook for about 90 minutes or until the meat is tender.

Mix together the flour, suet, chopped parsley, a wee bit of salt and pepper seasoning and just enough water to form a stodgy dough. Separate into about eight small dumplings.

Add the dumplings to the hot casserole dish for the last 30 minutes of cooking.


To serve:

Accompany with your own version of mashed potatoes, chopped and boiled green cabbage and add some chopped spring onion for a finishing touch.

Perfect served with dark beer or stout (the City Life team’s favourite is Orkney Dark Island stout!)