Traditional Lancashire Hot Pot Recipe
Traditional Lancashire Hot Pot is a comforting British casserole featuring tender lamb stewed with onions and carrots, topped with thinly sliced potatoes that are baked until golden and crispy. This hearty dish, cooked slowly in the oven, is perfect for cozy meals and showcases the classic flavors of the English countryside.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
Meat and Vegetables
- 500 g (1.1 lbs) lamb (neck or shoulder, cut into bite-size chunks)
- 2 brown onions (peeled and sliced thinly)
- 3 medium-sized carrots (peeled and cut into chunks)
- 680 g (1.5 lbs) potatoes (peeled and sliced 2-3mm thick, floury type like Maris Piper)
Liquids and Seasonings
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 heaped tbsp plain (all-purpose) flour (or gluten-free plain flour if needed)
- 480 ml (2 cups) hot chicken or vegetable stock (or water with stock cubes/bouillon)
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce (use gluten-free if required)
- 1 tbsp melted butter (for brushing potatoes)
- 1/4 tsp dried thyme
Instructions
- Preheat the oven: Set your oven to 170°C (325°F) fan and allow it to reach the temperature while preparing the dish.
- Brown the lamb: In a medium-sized casserole or saucepan, melt the butter with vegetable oil over medium heat. Add the lamb chunks and fry for about 3-4 minutes until lightly browned on all sides. Transfer the lamb to a bowl.
- Cook onions: Add the sliced onions to the same pan and cook for 3-4 minutes, stirring regularly, until softened.
- Create the stew base: Return the browned lamb to the pan with the onions. Sprinkle the flour over the mixture and cook for one minute, stirring constantly to incorporate the flour. Gradually add the hot stock, then add the bay leaves, salt, pepper, and Worcestershire sauce. Stir well to combine and bring to a gentle bubble.
- Braise in the oven: Place a lid on the pan and transfer it to the preheated oven. Let it cook for 30 minutes, allowing the lamb to tenderize and flavors to meld.
- Add carrots and prepare potato topping: After 30 minutes, remove the pan from the oven, stir in the carrot chunks. If desired, transfer the stew to a 25 cm diameter pie or casserole dish for the next step. Arrange the sliced potatoes on top in concentric circles starting from the outside to the center.
- Add finishing touches: Brush melted butter over the potato layer and sprinkle with dried thyme. Cover the dish with a lid or foil.
- Bake covered: Return the dish to the oven and bake at 170°C (325°F) fan for 1 hour, allowing the potatoes to cook through and absorb flavors.
- Bake uncovered for crispiness: Increase the oven temperature to 200°C (400°F) fan, remove the lid or foil, and bake for an additional 30 minutes until the potatoes are browned and crisp on top.
- Rest and serve: Take the hot pot out of the oven and let it rest for 5 minutes before serving. Serve with green vegetables for a complete meal.
Notes
- Use floury potatoes like Maris Piper for the best texture in the topping.
- If gluten-free is needed, substitute plain flour with gluten-free plain flour and use gluten-free Worcestershire sauce and stock.
- The lamb cut should have some fat for tenderness, neck or shoulder cuts work best.
- Ensure potatoes are sliced thin (2-3mm) for even cooking and crispy topping.
- Covering the dish for most of the baking retains moisture, while the final uncovered bake crisps the potatoes.
Keywords: Lancashire hot pot, traditional British casserole, lamb hot pot, comfort food, potato topping, lamb stew
