Description

Traditional Lancashire Hotpot is a hearty and comforting British casserole featuring tender lamb shoulder slowly cooked with onions, carrots, and layered with thinly sliced potatoes. This classic dish is baked slowly to develop rich flavors, topped with buttery golden potatoes, and perfect for a cozy family meal.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow baking the hotpot.
Sear Lamb: Heat a skillet over medium-high heat and sear the lamb chunks until browned on all sides. Transfer the browned lamb to a plate and set aside.
Sauté Onions: In the same skillet, add the sliced onions and sauté for 3-4 minutes until they start to soften. Sprinkle the flour over the onions and stir well to combine.
Make Sauce: Gradually pour in the lamb or beef stock while stirring. Add Worcestershire sauce, fresh thyme, bay leaf, and season with salt and pepper. Allow to simmer gently for a few minutes to thicken the sauce.
Layer Ingredients: In an ovenproof dish, arrange half of the sliced potatoes as the first layer, then add a layer of carrots, followed by sautéed onions and browned lamb chunks. Repeat the layers with the remaining potatoes on top.
Top and Cover: 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 cooking.
Bake the Hotpot: Bake the assembled dish in the preheated oven for 2 hours, allowing the flavors to meld and the lamb to become tender.
Brown the Top: After 2 hours, remove the cover and increase the oven temperature to 375°F (190°C). Bake uncovered for an additional 30-40 minutes until the top potatoes turn golden and crispy.
Rest and Serve: Remove the hotpot from the oven and let it rest for a few minutes before serving. This dish pairs well with crusty bread or fresh greens.

Notes

Using lamb shoulder or neck gives the hotpot tender, flavorful meat perfect for slow cooking.
Layering the vegetables and meat helps distribute flavors evenly throughout the dish.
Covering the hotpot during most of the baking keeps the meat moist and tender.
Increasing the heat at the end crisps the potato topping, adding delightful texture.
Feel free to substitute Worcestershire sauce with soy sauce for a different flavor twist.
For a gluten-free version, use gluten-free flour or omit flour and thicken with cornstarch if needed.