Cozy Lancashire Hot Pot Recipe: A Heartwarming British Classic

Crumbly cheese and tender lamb transform this classic lancashire hot pot into a comforting northern England treasure.

Hearty ingredients blend seamlessly in a rustic ceramic dish.

Generations of home cooks have perfected this simple yet deeply satisfying meal.

Potatoes create a golden, crispy crown atop succulent meat and rich gravy.

Robust flavors whisper stories of countryside kitchens and winter evenings.

Humble ingredients come together with minimal fuss and maximum deliciousness.

Warm your soul and invite friends to savor every delectable spoonful.

Common Questions About Rick Stein Lancashire Hot Pot

• What makes Lancashire Hot Pot a traditional dish?

Lancashire Hot Pot originated in the North West of England as a hearty meal for workers, traditionally made with affordable lamb or mutton and easy-to-grow root vegetables.

• Can I use a different type of meat for this recipe?

While lamb is traditional, you can substitute with beef or even use a vegetarian alternative like jackfruit or mushrooms for a similar texture and flavor profile.

• Why do I need to brown the meat before simmering?

Browning the lamb creates a rich, caramelized flavor called the Maillard reaction, which adds depth and complexity to the overall taste of the dish.

What Makes Rick Stein Lancashire Hot Pot Stand Out

• Savor Hearty Comfort: A classic one-pot wonder that wraps you in warmth with tender lamb and rich, satisfying flavors perfect for chilly evenings.
• Master Simple Cooking Techniques: Learn easy layering and braising methods that transform basic ingredients into a stunning main course with minimal kitchen skills required.
• Create Crowd-Pleasing Meal: Designed to feed multiple people, this traditional British dish brings families together around a delicious, steaming hot pot that everyone will love.
• Adapt with Ease: Flexible recipe allows substitutions like beef or vegetarian alternatives, making it versatile for different dietary preferences and pantry ingredients.

Everything Inside Rick Stein Lancashire Hot Pot

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

• Onions, Carrots: Fresh vegetables that add sweetness and depth to the Lancashire hot pot.

• Flour: Helps to thicken the sauce and create a rich texture.
• Stock: Provides a savory liquid base that enhances the overall flavor of the dish.
• Salt, Black Pepper: Essential seasonings that bring out the natural taste of the lamb and vegetables.
• Thyme: A fragrant herb that adds a subtle earthy note to the hot pot.

• Potatoes: Sliced potatoes create a golden, crispy layer that crowns the comforting casserole.
• Butter: Adds richness and helps the potato topping achieve a beautiful golden-brown color.

How To Make Rick Stein Lancashire Hot Pot From Scratch

Step 1: Warm Up the Cooking Space

Set your oven to a cozy 170°C (338°F) using the fan setting. This gentle heat will help your Lancashire Hot Pot develop rich, deep flavors.

Step 2: Sizzle the Protein

In a large skillet, brown the lamb pieces until they develop a beautiful golden crust. This step locks in incredible flavor and creates a delicious foundation for your dish.

Step 3: Soften the Aromatics

Remove the lamb temporarily and sauté the onions until they become translucent and soft, releasing their sweet, mellow essence.

Step 4: Create a Flavor Base

Return the lamb to the pan and sprinkle in flour. Pour in beef stock and add your favorite seasonings. Let everything simmer gently, covered, for about 30 minutes to develop deep, comforting flavors.

Step 5: Prepare the Vegetable Layer

Gently fold in chopped carrots and transfer the entire mixture to a baking dish. This creates a hearty, robust foundation for your hot pot.

Step 6: Arrange the Potato Topping

Layer thinly sliced potatoes across the top of the meat and vegetable mixture. Create an overlapping pattern for a beautiful, rustic presentation.

Step 7: Add Final Touches

Brush the potato layers with melted butter and sprinkle fresh thyme leaves for an aromatic finish. Cover the dish and bake for one hour.

Step 8: Crisp the Topping

Uncover the hot pot and increase the oven temperature to 200°C (392°F). Bake for an additional 30 minutes until the potato top turns golden and crispy.

Step 9: Rest and Serve

Allow the hot pot to rest for 5 minutes, which helps the flavors settle. Serve steaming hot directly from the baking dish for a comforting, traditional meal.

Helpful Hints For Rick Stein Lancashire Hot Pot

• Select the Right Lamb: Choose shoulder or neck cuts for rich, tender meat that melts in your mouth during slow cooking.
• Slice Potatoes Uniformly: Cut potato slices about 1/2 inch thick to ensure even cooking and a perfectly crispy golden top layer.
• Control Moisture Levels: Cover during initial baking to keep meat tender, then uncover to create a deliciously crisp potato crust.
• Boost Flavor Depth: Add a splash of Worcestershire sauce or red wine to enhance the savory richness of the traditional hot pot.
• Vegetarian Swap Option: Replace lamb with chunky mushrooms or plant-based meat alternatives for a delightful meat-free version.

Tasty Twists On Rick Stein Lancashire Hot Pot

• Vegetarian Lancashire Pot: Replace lamb with hearty lentils or mixed mushrooms, using vegetable stock for a plant-based version.
• Goat Meat Variation: Swap lamb for tender goat meat, maintaining the same cooking technique and spice profile.
• Low-Carb Alternative: Use cauliflower slices instead of potatoes, reducing carbohydrate content while preserving traditional flavors.
• Gluten-Free Option: Substitute wheat flour with cornstarch or gluten-free flour blend, ensuring the same thickening effect for the sauce.

Great Sides For Rick Stein Lancashire Hot Pot

• Pair with Rich Red Wines: Choose a robust Cabernet Sauvignon or full-bodied Merlot to complement the hearty lamb and enhance the savory flavors of the Lancashire Hot Pot.
• Match with Rustic Bread: Serve a crusty sourdough or traditional Lancashire bread to soak up the delicious meat juices and add textural contrast to the dish.
• Elevate with Fresh Green Salad: Create a light arugula salad with tangy vinaigrette to cut through the richness of the hot pot and provide a refreshing balance.
• Complement with Crisp Apple Cider: Select a dry English cider that adds a subtle sweetness and acidity, perfectly offsetting the meat's deep, warm flavors.

How To Keep Rick Stein Lancashire Hot Pot Fresh And Warm

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled Lancashire Hot Pot to freezer-safe containers. Freeze up to 3 months. Seal tightly to prevent freezer burn.
• Place portion in microwave-safe dish. Cover with damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through. Check internal temperature reaches 74°C.
• Preheat oven to 180°C. Place hot pot in oven-safe dish. Cover with foil to prevent drying. Warm for 15-20 minutes until heated thoroughly. Remove foil last 5 minutes for crispy potato topping.

Lancashire Hot Pot Recipe

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4.9 from 37 reviews

• Total Time: 2 hrs 20 mins
• Yield: 4 1x

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Description

Lancashire hot pot delivers hearty comfort straight from Northern England’s culinary heart. Succulent lamb, tender vegetables, and crispy potato topping create a classic one-pot meal that warms souls and satisfies hungry diners.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 500 grams (17.6 ounces) lamb (neck or shoulder), chopped

Vegetables:

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

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 pepper
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1 tablespoon melted butter

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Instructions

1. Warm the oven to a gentle 170°C, preparing for a comforting culinary journey.
2. Sear the lamb pieces in a hot pan until golden brown, developing rich flavor and color.
3. Sauté onions in the same pan until they become translucent and softened.
4. Reintroduce the lamb to the pan, then dust with flour and pour in stock, creating a savory liquid base.
5. Season the mixture with herbs and spices, then allow to simmer gently, covered, for half an hour to tenderize the meat.
6. Incorporate diced carrots into the meat mixture, then transfer everything to a deep baking dish.
7. Arrange thinly sliced potatoes in an overlapping layer across the top of the meat, creating a beautiful protective crust.
8. Brush the potato layer with melted butter and sprinkle fresh thyme leaves for added aromatic depth.
9. Cover the dish and bake for one hour at the initial 170°C temperature.
10. Increase the oven temperature to 200°C, remove the cover, and continue baking for an additional 30 minutes until the potato topping turns crisp and golden brown.
11. Allow the hot pot to rest for 5 minutes, letting the flavors settle and intensify.
12. Serve piping hot, directly from the baking dish, for a rustic and hearty meal.

Notes

• Use lamb shoulder for maximum tenderness and rich flavor, as it contains more marbling than leaner cuts.
• Slice potatoes uniformly to ensure even cooking and consistent golden-brown top layer.
• Consider substituting lamb with beef or plant-based protein for alternative dietary preferences, adjusting cooking times accordingly.
• Add a splash of Worcestershire sauce or red wine to deepen the meat’s umami flavor and create more complex taste profile.

• Prep Time: 15 mins
• Cook Time: 2 hrs 5 mins
• Category: Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 404 kcal
• Sugar: 5 g
• Sodium: 2880 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 85 mg