Description
Traditional Lancashire Hotpot is a hearty British casserole featuring tender lamb shoulder slow-cooked with onions, carrots, and layers of thinly sliced potatoes. This comforting dish is baked slowly to allow rich flavors to develop, topped with a golden, buttery crust and perfect for cozy family meals.
Ingredients
Scale
Meat
- 1.5 lbs (700g) lamb shoulder or neck, trimmed and cut into chunks
Vegetables
- 2 medium onions, thinly sliced
- 4 medium carrots, sliced into rounds
- 1.5 lbs (700g) potatoes, peeled and thinly sliced
Stock and Seasoning
- 2 tablespoons all-purpose flour
- 2 cups (500ml) lamb or beef stock
- 1 tablespoon Worcestershire sauce
- 1 sprig of fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Others
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow baking the hotpot.
- Sear Lamb: Heat a skillet and sear the lamb chunks until browned on all sides, then transfer the meat to a plate to rest.
- Sauté Onions and Thicken: Using the same skillet, sauté the thinly sliced onions for 3-4 minutes until soft. Sprinkle the flour over the onions and stir well to coat, allowing it to cook slightly to avoid raw flour taste.
- Make Sauce: Gradually pour in the lamb or beef stock while stirring, then add Worcestershire sauce, fresh thyme, bay leaf, salt, and pepper. Simmer this mixture gently to form a rich, flavorful sauce.
- Layer Ingredients: In a large ovenproof dish, start by layering half of the sliced potatoes evenly. Add a layer of carrots followed by the onion and sauce mixture, then the browned lamb chunks. Repeat layers, finishing with a top layer of the remaining potatoes.
- Add Butter and Cover: Brush the melted butter generously over the top potato layer, season with a little salt and pepper, then cover the dish tightly with foil or a lid to trap moisture during baking.
- Bake Slowly: Bake the hotpot in the preheated oven for 2 hours to tenderize the lamb and meld flavors.
- Brown the Top: Remove the foil and increase the oven temperature to 375°F (190°C). Bake uncovered for an additional 30 to 40 minutes until the top potatoes are golden and crisp.
- Rest and Serve: Allow the hotpot to rest for a few minutes before serving. It pairs beautifully with crusty bread or fresh greens for a complete meal.
Notes
- For extra flavor, marinate the lamb in Worcestershire sauce and herbs for a few hours beforehand.
- Use a heavy ovenproof dish to ensure even cooking.
- Leftovers can be refrigerated and gently reheated the next day.
- Thick slices of starchy potatoes like Russet work best for layering.
- You can substitute the lamb with beef if preferred, adjusting cooking time as needed.
