Description
A hearty and comforting traditional Lancashire Hotpot recipe that features layers of tender lamb, vegetables, and potatoes baked to perfection. This classic British dish is a flavorful and satisfying main course.
Ingredients
Scale
Lamb:
- 2 lbs lamb shoulder or neck, trimmed and cut into chunks
- 2 tablespoons all-purpose flour
Vegetables:
- 2 tablespoons vegetable oil or dripping
- 2 large onions, thinly sliced
- 4 medium carrots, sliced
Potato Topping:
- 1 ½ lbs potatoes, peeled and thinly sliced
- 1 tablespoon butter, melted (for brushing)
Additional:
- 2 cups beef or lamb stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C).
- Prepare the Lamb: Lightly season the lamb with salt and pepper, then coat it in flour.
- Brown the Lamb: In a large oven-safe skillet, brown the lamb in oil until golden, then set aside.
- Cook the Vegetables: Cook onions until softened, add carrots, thyme, Worcestershire sauce, and return lamb to the pan.
- Add Stock and Potatoes: Pour in stock, layer potatoes over the top, brush with melted butter, season, cover, and bake.
- Bake: Bake covered, then uncovered, until potatoes are golden and crispy.
- Rest and Serve: Let the hotpot rest for 10 minutes before serving.
Notes
- For extra richness, use a mix of lamb and kidney or add a splash of ale to the stock.
- This dish pairs well with pickled red cabbage or buttered peas.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
