Description
Traditional Lancashire Hotpot is a hearty and comforting British casserole made with tender lamb, layers of sliced potatoes, carrots, and onions, slow-cooked in a rich lamb or beef stock mixture. This classic dish is perfect for cozy dinners, featuring a golden buttery potato crust and savory flavors infused by thyme and Worcestershire sauce.
Ingredients
Scale
Meat and Vegetables
- 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
Other Ingredients
- 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: Preheat your oven to 325°F (160°C) to prepare for slow baking the hotpot.
- Brown the Lamb: Heat a skillet over medium-high heat and sear the lamb chunks until browned on all sides. This step locks in the flavor. Once browned, transfer the lamb to a plate and set aside.
- Sauté Onions and Add Flour: In the same skillet, add the sliced onions and sauté for 3-4 minutes until softened. Sprinkle the flour over the onions and stir well to combine. This mixture will help thicken the sauce later.
- Add Liquids and Seasonings: Gradually pour in the lamb or beef stock, stirring constantly to avoid lumps. Add Worcestershire sauce, the fresh thyme sprig, bay leaf, salt, and pepper. Allow the mixture to simmer gently for a few minutes to develop flavors.
- Layer the Hotpot: In an ovenproof dish, layer half of the thinly sliced potatoes as the base. Then add a layer of carrots, followed by the sautéed onions, and finally the browned lamb. Repeat the layers, finishing with the remaining potatoes on top.
- Prepare for Baking: Brush the top layer of potatoes with melted butter and season with a little salt and pepper. Cover the dish tightly with foil or a lid to retain moisture during baking.
- Bake Low and Slow: Place the covered dish into the preheated oven and bake for 2 hours. This slow cooking tenderizes the lamb and melds the flavors beautifully.
- Finish with High Heat: After 2 hours, remove the foil or lid, increase the oven temperature to 375°F (190°C), and bake uncovered for an additional 30-40 minutes, or until the top is golden brown and crispy.
- Rest and Serve: Let the hotpot rest for a few minutes before serving. Traditionally enjoyed with crusty bread or fresh greens, this dish is sure to warm you up from the inside out.
Notes
- For best flavor, use lamb shoulder or neck as these cuts become tender and succulent during slow cooking.
- Make sure to slice the potatoes thinly and evenly for uniform cooking and a nice crust.
- You can substitute beef stock if lamb stock isn’t available.
- Covering during the initial bake keeps the moisture in, preventing the dish from drying out.
- Increasing the oven temperature near the end crisps the top potatoes, adding a delightful texture contrast.
- Leftovers taste great the next day, just reheat gently to keep the meat tender.
