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.
Ingredients
Scale
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
Instructions
- Heat a heavy-bottomed skillet and caramelize lamb pieces until rich golden brown, creating deep flavor complexity.
- 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.
- Reintroduce lamb to onion mixture, dust with flour, allowing it to coat and create a subtle thickening base for the sauce.
- Pour in savory stock and Worcestershire sauce, seasoning with salt and pepper, then allow mixture to simmer and develop robust flavors.
- Tip the mixture into an ovenproof casserole dish, cover tightly, and bake at 325°F (160°C) for about 45 minutes.
- 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.
- Return to oven, initially covered, baking for another hour to ensure meat becomes fork-tender and potatoes begin softening.
- 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.
- 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