Description
Traditional Lancashire Hotpot is a classic British stew featuring tender lamb shoulder slow-cooked with onions, carrots, and layered thinly sliced potatoes. This comforting dish is baked slowly to develop rich flavors and a golden, crispy potato crust, making it a hearty meal perfect for family dinners.
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.
- Sear Lamb: In a skillet over medium-high heat, sear the lamb chunks until browned on all sides to lock in flavor. Remove lamb pieces and set aside on a plate.
- Sauté Onions and Add Flour: Using the same skillet, sauté the thinly sliced onions for 3-4 minutes until softened. Sprinkle the flour over the onions and stir well to combine and cook out the raw flour taste.
- Prepare Sauce: Gradually pour in the lamb or beef stock, stirring continuously, then add Worcestershire sauce, fresh thyme sprig, bay leaf, salt, and pepper. Allow the mixture to simmer gently to thicken slightly and develop flavor.
- Layer Ingredients: Transfer half of the thinly sliced potatoes to an ovenproof dish as the first layer, followed by a layer of sliced carrots, then sautéed onions, and seared lamb chunks. Repeat the layers finishing with a top layer of remaining potatoes.
- Butter and Cover: Brush the layered potatoes on top with melted butter, season with a little extra salt and pepper, then cover the dish tightly with foil or a lid to keep moisture in during baking.
- Bake Low and Slow: Place the covered hotpot in the preheated oven and bake for 2 hours, allowing the meat to become tender and flavors to meld.
- Finish Baking: Remove the foil or lid, increase the oven temperature to 375°F (190°C), and bake uncovered for an additional 30-40 minutes until the potato topping is golden brown and crispy.
- Rest and Serve: Let the hotpot rest for a few minutes out of the oven before serving. It pairs wonderfully with crusty bread or fresh greens for a hearty meal.
Notes
- Using lamb shoulder or neck is ideal because these cuts become tender with slow cooking.
- If you prefer a thicker sauce, add a bit more flour or reduce the stock slightly before layering.
- Fresh thyme can be substituted with dried thyme, use about 1 teaspoon if dried.
- For a richer flavor, consider adding a splash of red wine to the stock mixture.
- Leftover Lancashire Hotpot reheats well and tastes even better the next day.
- Ensure potatoes are sliced uniformly thin to cook evenly and create a crispy top layer.
