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.
Ingredients
Scale
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
Instructions
- Warm the oven to a gentle 170°C, preparing for a comforting culinary journey.
- Sear the lamb pieces in a hot pan until golden brown, developing rich flavor and color.
- Sauté onions in the same pan until they become translucent and softened.
- Reintroduce the lamb to the pan, then dust with flour and pour in stock, creating a savory liquid base.
- Season the mixture with herbs and spices, then allow to simmer gently, covered, for half an hour to tenderize the meat.
- Incorporate diced carrots into the meat mixture, then transfer everything to a deep baking dish.
- Arrange thinly sliced potatoes in an overlapping layer across the top of the meat, creating a beautiful protective crust.
- Brush the potato layer with melted butter and sprinkle fresh thyme leaves for added aromatic depth.
- Cover the dish and bake for one hour at the initial 170°C temperature.
- 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.
- Allow the hot pot to rest for 5 minutes, letting the flavors settle and intensify.
- 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