Description
Traditional Lancashire Hotpot is a hearty British casserole featuring tender lamb, layered with onions, carrots, and thinly sliced potatoes, slow-cooked to perfection in a flavorful broth with herbs and Worcestershire sauce. This comforting dish is baked slowly to develop deep flavors and topped with golden, buttery potatoes, making it a perfect warming meal.
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
Liquids and Seasonings
- 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 the oven: Set your oven to 325°F (160°C) to prepare for slow baking the hotpot.
- Brown the lamb: In a skillet over medium-high heat, sear the lamb chunks until they develop a nice brown crust on all sides. Then transfer the lamb to a plate.
- Sauté onions and thicken: Using the same skillet, cook the sliced onions for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir well to cook out the raw flour taste and form a roux.
- Add liquids and simmer: Gradually pour in the lamb or beef stock, stirring continuously to avoid lumps. Add Worcestershire sauce, fresh thyme sprig, bay leaf, salt, and pepper. Let the mixture simmer to combine flavors and thicken slightly.
- Assemble the hotpot layers: In a large ovenproof dish, layer half of the peeled, thinly sliced potatoes to cover the base. Next, add a layer of carrots, then a layer of the sautéed onions with gravy, and finally the browned lamb pieces. Repeat the layering ending with the remaining potatoes on top.
- Prepare for baking: Brush the top layer of potatoes with the melted butter and season with a little salt and pepper. Cover the dish tightly with foil or a lid.
- Bake covered: Place the dish in the preheated oven and bake covered at 325°F (160°C) for 2 hours to allow the lamb to become tender and the flavors to meld.
- Finish baking uncovered: Remove the foil or lid, increase the oven temperature to 375°F (190°C), and bake for an additional 30 to 40 minutes until the potato topping turns golden brown and crispy.
- Rest and serve: Let the hotpot rest for a few minutes to settle before serving. Enjoy with crusty bread or a side of steamed greens.
Notes
- For extra flavor, you can add a splash of red wine to the simmering stock mixture before layering.
- Use waxy potatoes for the best texture in the topping, as they hold their shape well when baked.
- To make leftovers easier to reheat, cover the hotpot tightly and store in the fridge for up to three days.
- If you prefer, lamb neck is a great choice for a richer, more gelatinous texture.
- Ensure the lamb is seared well to build a deeper flavor base for the hotpot.
