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
