Traditional Lancashire Hotpot is a quintessential British dish that warms the soul. With its tender lamb, hearty root vegetables, and a golden potato topping, it’s a meal steeped in history and flavor. This dish is perfect for a comforting dinner on a chilly evening, bringing a rustic charm to the table.
Why You’ll Love This Recipe
Classic Comfort: It’s the ultimate British comfort food with rich, hearty flavors.
Simple Ingredients: Made with pantry staples and fresh produce, it’s both budget-friendly and satisfying.
Versatile: Serve it with crusty bread, steamed greens, or even on its own.
Make-Ahead Friendly: Ideal for prepping ahead; it reheats beautifully.
Balanced Meal: Combines protein, vegetables, and carbs in one dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lbs (700g) lamb shoulder or neck, trimmed and cut into chunks
2 medium onions, thinly sliced
4 medium carrots, sliced into rounds
1.5 lbs (700g) potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
2 cups (500ml) lamb or beef stock
1 tablespoon Worcestershire sauce
2 tablespoons butter, melted
1 sprig of fresh thyme
1 bay leaf
Salt and pepper to taste
Directions
Preheat the oven to 325°F (160°C).
Sear the lamb chunks in a large skillet over high heat until browned on all sides. Transfer the lamb to a plate.
In the same skillet, sauté the onions for 3-4 minutes until softened. Sprinkle in the flour and stir to coat the onions.
Gradually pour in the stock, stirring constantly to prevent lumps. Add Worcestershire sauce, thyme, bay leaf, and season with salt and pepper. Bring to a gentle simmer.
In a large ovenproof dish, layer half of the sliced potatoes. Top with half of the carrots and onions, followed by the seared lamb. Repeat the layers, finishing with a final layer of potatoes.
Brush the top potato layer with melted butter and season with salt and pepper. Cover the dish with a lid or foil.
Bake for 2 hours. Remove the lid or foil, increase the oven temperature to 375°F (190°C), and bake for another 30-40 minutes until the potatoes are golden and crispy.
Let the dish rest for a few minutes before serving with crusty bread or steamed greens.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 2 hours 40 minutes
Total Time: 3 hours
Servings: 4
Variations
Vegetarian: Substitute lamb with mushrooms or plant-based protein, and use vegetable stock.
Spices: Add a pinch of nutmeg or paprika to the potatoes for added depth.
Cheesy Top: Sprinkle grated cheddar or Parmesan over the potatoes before baking.
Alternate Proteins: Use beef chunks or chicken thighs for a different flavor profile.
Gluten-Free: Swap flour for a gluten-free alternative, like cornstarch.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze individual portions in freezer-safe containers for up to 3 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
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FAQs
How can I ensure the lamb is tender?
Slow-cooking the lamb at a low temperature ensures it becomes tender and flavorful. Searing the lamb first also enhances its texture.
Can I make this dish ahead of time?
Yes, Lancashire Hotpot is perfect for making ahead. Assemble it in advance, refrigerate, and bake when ready.
What’s the best potato for this dish?
Waxy potatoes like Yukon Gold hold their shape well and create a creamy texture.
Can I add other vegetables?
Yes, parsnips, turnips, or celery make great additions to the hotpot.
Do I need to use fresh herbs?
Fresh thyme and bay leaves enhance the flavor, but dried herbs can be used as substitutes.
Conclusion
Traditional Lancashire Hotpot is a heartwarming dish that brings together simple ingredients to create a masterpiece. It’s a recipe that evokes the charm of British countryside cooking, perfect for sharing with family or savoring solo. Whether served with crusty bread or fresh greens, this hotpot is a meal to remember.
📖 Recipe:
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Traditional Lancashire Hotpot
- Total Time: 3 hours
- Yield: 4 servings
Description
Traditional Lancashire Hotpot is a classic British comfort food featuring tender lamb, hearty root vegetables, and a golden potato topping. Perfect for chilly evenings, this rustic dish combines simple ingredients with rich, satisfying flavors.
Ingredients
1.5 lbs (700g) lamb shoulder or neck, trimmed and cut into chunks
2 medium onions, thinly sliced
4 medium carrots, sliced into rounds
1.5 lbs (700g) potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
2 cups (500ml) lamb or beef stock
1 tablespoon Worcestershire sauce
2 tablespoons butter, melted
1 sprig of fresh thyme
1 bay leaf
Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Sear lamb in a skillet until browned; transfer to a plate.
- Sauté onions in the same skillet for 3-4 minutes; sprinkle with flour and stir.
- Gradually add stock, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Simmer.
- In an ovenproof dish, layer half the potatoes, then carrots, onions, and lamb. Repeat layers, ending with potatoes.
- Brush the top with melted butter, season, and cover with foil or lid.
- Bake for 2 hours. Uncover, increase heat to 375°F (190°C), and bake for another 30-40 minutes until golden.
- Rest for a few minutes before serving with bread or greens.
Notes
Substitute lamb with mushrooms or plant-based protein for a vegetarian version.
Use waxy potatoes like Yukon Gold for a creamy texture.
Add extra vegetables such as parsnips or turnips for variety.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
