Lancashire Hotpot Recipe for Chilly Evenings

Winters in northwest England inspired this hearty lancashire hotpot that warms souls with rich, comforting flavors.

Shepherds and farmers perfected this dish through generations of culinary wisdom.

Tender lamb nestles beneath a golden, crispy potato crust that promises delectable satisfaction.

Rustic ingredients merge into a symphony of textures and aromas that dance across your palate.

Simple techniques transform humble components into an extraordinary meal celebrating regional cooking traditions.

Minimal preparation delivers maximum enjoyment, making this classic recipe a perfect companion for chilly evenings.

You'll find yourself transported to cozy english kitchens with every savory bite.

What You’ll Need For Mary Berry Lancashire Hotpot

• Lamb: A tender and flavorful meat that forms the hearty foundation of this traditional British dish.

• Onions: Sweet and aromatic vegetables that provide a rich depth of flavor to the hotpot.
• Carrots: Colorful root vegetables that add natural sweetness and nutritional value.

• Flour: A thickening agent that helps create a rich and smooth sauce for the lamb.
• Stock: A liquid that adds moisture and intensifies the overall savory flavor of the dish.
• Worcestershire Sauce: A sour condiment that enhances the umami and depth of the meat's taste.
• Salt and Pepper: Essential seasonings that balance and elevate the overall flavor profile.

• Potatoes: Starchy vegetables sliced and layered on top to create a golden, crispy crust.

• Butter, Oil: Cooking fats that help brown the meat and add richness to the dish.

Simple Method For Mary Berry Lancashire Hotpot

Step 1: Sizzle and Seal the Lamb

Heat a large skillet and add oil and butter. Gently brown the lamb pieces until they develop a rich, golden crust. Transfer the lamb to a separate plate, allowing the meat to rest and retain its delicious juices.

Step 2: Caramelize the Onions

In the same skillet, sauté the onions until they become soft and translucent. Return the lamb to the pan and sprinkle flour over the meat and onions, stirring to create a light coating.

Step 3: Create a Flavorful Base

Pour in the stock and Worcestershire sauce. Add salt, pepper, and any desired herbs. Bring the mixture to a gentle simmer, then transfer to an oven-safe dish. Bake covered for 30 minutes to develop deep, rich flavors.

Step 4: Layer with Colorful Vegetables

Gently stir in the carrots, creating an even distribution throughout the dish. Arrange the potato slices in an overlapping pattern on top of the meat mixture. Brush the potato layer with melted butter for a golden, crispy finish.

Step 5: Bake to Perfection

Cover the dish and bake for 1 hour. Remove the cover, increase the oven temperature, and continue baking for an additional 30 minutes. Watch for the potatoes to turn a beautiful golden brown and become delightfully crisp.

Step 6: Serve and Enjoy

Allow the Lancashire Hotpot to cool slightly for a few minutes. Serve piping hot directly from the baking dish, inviting everyone to dig into this comforting, traditional British meal.

Best Tips To Make Mary Berry Lancashire Hotpot Better

• Master Meat Browning: Sear lamb pieces in hot oil and butter until deeply golden for maximum flavor development and rich caramelization.
• Potato Perfection: Slice potatoes uniformly thin to ensure even cooking and create a beautifully crispy, golden-brown topping.
• Layer Wisely: Arrange potato slices slightly overlapping to create an attractive, protective covering that seals in moisture and develops a delectable crust.
• Low and Slow Cooking: Maintain gentle, consistent oven temperature to tenderize lamb and develop deep, complex flavors without drying out the meat.
• Stock Selection Secret: Use homemade or high-quality beef or lamb stock to enhance the dish's richness and depth of flavor profile.

Fun Changes For Mary Berry Lancashire Hotpot

• Vegetarian Lancashire Hotpot: Replace lamb with hearty mushrooms like portobello or jackfruit for a meat-free version. Use vegetable stock and add lentils for protein.
• Seafood Coastal Variation: Swap lamb with white fish or mixed seafood like cod, haddock, and prawns. Keep potato topping and adjust cooking time for seafood's delicate texture.
• Low-Carb Cauliflower Topping: Substitute potato layers with thinly sliced cauliflower. Reduce baking time and brush with olive oil instead of butter for a keto-friendly option.
• Lamb Shepherd's Style: Add frozen peas and use ground lamb instead of chunks. Create a thicker gravy by increasing flour and reducing liquid for a more compact casserole-style dish.

Great Pairings With Mary Berry Lancashire Hotpot

• Pair with Classic English Ale: Complement the rich, hearty lamb hotpot with a traditional bitter or amber ale that balances the meat's robust flavor and cuts through its richness.
• Serve with Fresh Garden Salad: Create a light, crisp side of mixed greens, cucumber, and sour vinaigrette to contrast the hotpot's warm, heavy texture and provide a refreshing counterpoint.
• Match with Bold Red Wine: Select a medium-bodied red like Merlot or Cabernet Sauvignon that stands up to the lamb's intense flavor and enhances the dish's deep, savory notes.
• Choose Crusty Bread Accompaniment: Add rustic sourdough or hearty whole wheat bread to soak up the delicious gravy and provide an additional textural element to the meal.

How To Store Mary Berry Lancashire Hotpot Safely

• Transfer leftover hotpot to an airtight container, cool completely, then store in the refrigerator for up to 3-4 days.
• Portion cooled hotpot into freezer-safe containers, seal tightly, and freeze for up to 2-3 months. Avoid freezing with potato topping.
• Thaw overnight in refrigerator, place in oven-safe dish, cover with foil, warm at 350°F for 20-25 minutes until heated through. Remove foil for last 5 minutes to crisp potato topping.
• Transfer single serving to microwave-safe plate, cover loosely, heat on medium power for 2-3 minutes, stirring halfway to ensure even warming.

Mary Berry Lancashire Hotpot Questions And Answers

• What type of meat works best for Lancashire Hotpot?

Lamb is traditional and provides the most authentic flavor, but you can also use mutton or beef for a similar hearty result.

• Can I make this dish ahead of time?

Yes, Lancashire Hotpot tastes even better the next day. Prepare it completely, cool, and refrigerate. Reheat gently in the oven before serving.

• Is Lancashire Hotpot difficult to prepare?

Not at all! It’s a straightforward one-pot dish that requires basic cooking skills. The layering and slow cooking do most of the work for you.

• What makes the potato topping crispy?

Brushing potatoes with butter and baking uncovered at a higher temperature creates a golden, crisp potato layer that’s the hallmark of a perfect Lancashire Hotpot.

Why Mary Berry Lancashire Hotpot Is So Popular

• Savor Hearty Comfort: A classic British dish that wraps you in warmth with tender lamb and rich, deep flavors perfect for satisfying hunger.
• Minimal Prep: Requires simple ingredients and straightforward cooking steps, making it accessible for home cooks of all skill levels without complicated techniques.
• Crowd-Pleasing Potential: An ideal one-pot meal that brings families together, offering generous portions and a rustic charm that appeals to both kids and adults.
• Winter Wellness Winner: Packed with nutritious ingredients like lamb and vegetables, this recipe provides a hearty, warming meal that fights off chilly weather blues and delivers complete nutrition in a single dish.

Traditional Lancashire Hotpot Recipe

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4.6 from 17 reviews

• Total Time: 2 hours 15 minutes
• Yield: 4 1x

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Description

Lancashire hotpot is a Northern English classic that layers lamb and potatoes under a crisp top. It’s slow-cooked comfort at its best.

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Ingredients

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Meat:

• 500 grams (1.1 pounds) lamb (neck or shoulder), cut into chunks

Vegetables:

• 2 brown onions, thinly sliced
• 3 carrots, chopped
• 680 grams (24 ounces) potatoes, peeled and sliced thinly

Seasonings and Liquids:

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 heaped tablespoon plain flour
• 480 milliliters (16.2 fluid ounces) hot chicken or vegetable stock
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon melted butter
• 1/4 teaspoon dried thyme

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Instructions

1. Heat a heavy-bottomed skillet and caramelize lamb pieces until rich golden brown, creating deep flavor complexity.
2. Lift the lamb out onto a plate, then add the sliced onions to the pan. Cook gently in the meat juices until they soften and turn translucent.
3. Reintroduce lamb to onion mixture, dust with flour, allowing it to coat and create a subtle thickening base for the sauce.
4. Pour in savory stock and Worcestershire sauce, seasoning with salt and pepper, then allow mixture to simmer and develop robust flavors.
5. Tip the mixture into an ovenproof casserole dish, cover tightly, and bake at 325°F (160°C) for about 45 minutes.
6. Layer thinly sliced potatoes across the top of the meat, overlapping edges to create an attractive protective crust, brushing with melted butter for golden sheen.
7. Return to oven, initially covered, baking for another hour to ensure meat becomes fork-tender and potatoes begin softening.
8. Take off the lid, increase the oven temperature to 400°F (200°C), and bake for a further 25–30 minutes until the potato topping is crisp and golden brown.
9. Allow hotpot to rest for 10 minutes before serving, enabling flavors to settle and sauce to thicken slightly.

Notes

• Choose shoulder or leg lamb cuts for the most tender and flavorful meat that melts in your mouth.
• Slice potatoes uniformly to ensure even cooking and a beautiful golden-brown topping.
• Swap lamb with mutton for a more robust flavor or use beef for a different protein option.
• Consider using sweet potato slices for a nutritious twist that adds a subtle sweetness to the traditional recipe.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 474 kcal
• Sugar: 6 g
• Sodium: 5760 mg
• Fat: 30 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 33 g
• Cholesterol: 95 mg