Description
A comforting and hearty British dish from Lancashire, England, Lancashire Hotpot is a classic winter meal that warms the soul. With tender lamb, flavorful gravy, and a golden potato topping, this dish is perfect for cozy nights. Originally a favorite among industrial workers, Lancashire Hotpot is now enjoyed widely as a national staple.
Ingredients
- Lamb (neck, shoulder, or leg) – 1.5 lbs, cubed (substitute with beef or mutton if desired)
- Potatoes (starchy, like Maris Piper or King Edward) – 1.5 lbs, thinly sliced
- Onions – 2, thinly sliced
- Carrots – 2, sliced
- Lamb or beef stock – 2 cups
- Butter or oil – 2 tbsp, for brushing potatoes
- Fresh thyme – 2 sprigs
- Fresh rosemary – 1 sprig
- Bay leaves – 2
- Salt and pepper – to taste
- Worcestershire sauce – 1 tbsp (optional, for depth of flavor)
- Flour – 1 tbsp (optional, for thickening)
Instructions
- Prepare the Lamb
Preheat oven to 325°F (160°C). In a large, heavy-bottomed pan, brown the lamb cubes over medium-high heat, seasoning with salt and pepper. This step enhances the flavor by locking in juices. - Layering
In a deep baking dish, layer the browned lamb, followed by onions and carrots. Pour in the stock until the ingredients are just submerged. Add thyme, rosemary, bay leaves, and Worcestershire sauce if desired. For a thicker gravy, sprinkle a bit of flour before adding the stock. - First Bake
Cover the dish with a tight-fitting lid or foil, and bake in the oven for 1.5-2 hours, allowing the meat to tenderize. - Potato Topping
After 1.5-2 hours, remove the dish from the oven. Arrange the sliced potatoes in overlapping layers on top of the stew. Brush the potato layer generously with melted butter or oil and season with salt and pepper. - Second Bake for Crispy Potatoes
Return the dish to the oven, uncovered, and bake for an additional 45 minutes or until the potatoes are golden and crispy. - Serve
Garnish with fresh thyme if desired, and serve hot with traditional sides like pickled red cabbage or a fresh salad.
Notes
- Meat: Substitute lamb with beef shoulder or chuck for a similar texture.
- Potatoes: Replace white potatoes with sweet potatoes for a different twist.
- Stock: Use vegetable stock for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 2.5 - 3 hours
- Category: Main Course
- Method: Slow-Cooked, Casserole
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600 mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Protein: 30g