Traditional Lancashire Hotpot Recipe
A comforting and hearty British dish, Traditional Lancashire Hotpot is a classic recipe featuring tender lamb shoulder cooked with onions, carrots, and savory seasonings, topped with layers of thinly sliced potatoes and baked until golden and crisp.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian
Ingredients
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Main Dish:
- 2 tablespoons vegetable oil
- 2 pounds lamb shoulder, trimmed and cut into chunks
- 2 onions, thinly sliced
- 2 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- 2 cups beef or lamb stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Topping:
- 2 pounds potatoes, peeled and thinly sliced
- 2 tablespoons butter, melted
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Brown the lamb: In a large oven-safe skillet, brown the lamb in batches, then set aside.
- Cook vegetables: Cook onions and carrots until softened. Stir in flour.
- Add seasonings: Slowly add stock, Worcestershire sauce, thyme, salt, and pepper. Return lamb to the pan.
- Layer potatoes: Place sliced potatoes on top of the lamb mixture. Brush with melted butter and season.
- Bake: Cover and bake for 1 1/2 hours. Uncover and bake for an additional 30–40 minutes until golden and crisp. Rest before serving.
Notes
- For deeper flavor, prepare the filling a day ahead and assemble before baking.
- Traditionally served with pickled red cabbage or beetroot.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
