Traditional Lancashire Hot Pot Recipe
Introduction
Lancashire Hot Pot is a classic British stew featuring tender lamb, rich gravy, and a crispy potato topping. This comforting dish is perfect for chilly evenings and showcases hearty, simple ingredients cooked slowly to develop deep flavors.
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 500 g (1.1 lbs) lamb (not too lean – neck is best, but shoulder works well too, cut into bite-size chunks)
- 2 brown onions (peeled and sliced thinly)
- 1 heaped tbsp plain (all-purpose) flour (use gluten-free plain flour if required)
- 480 ml (2 cups) hot chicken or vegetable stock (water with a couple of stock cubes is fine – or use bouillon for gluten free)
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce (use a gluten free version if required)
- 3 medium-sized carrots (peeled and cut into chunks)
- 680 g (1.5 lbs) potatoes (peeled and sliced to 2-3mm thick; floury potatoes such as Maris Pipers work best)
- 1 tbsp melted butter for brushing
- 1/4 tsp dried thyme
Instructions
- Step 1: Preheat the oven to 170°C/325°F (fan).
- Step 2: Melt the butter and vegetable oil in a medium-sized casserole or saucepan. Fry the lamb until lightly browned all over, about 3-4 minutes. Transfer the lamb to a bowl, then add the sliced onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Step 3: Return the lamb to the pan and stir in the flour. Cook for one minute, then add the hot stock, bay leaves, salt, pepper, and Worcestershire sauce. Stir everything well and bring to a gentle bubble. Cover with a lid and place in the oven for 30 minutes.
- Step 4: After 30 minutes, stir in the carrot chunks. If desired, transfer the mixture to a casserole or pie dish. Arrange the sliced potatoes on top, starting from the outer edge and working inwards to cover evenly.
- Step 5: Brush the potato topping with melted butter and sprinkle with dried thyme. Cover with a lid or foil and return to the oven for 1 hour.
- Step 6: Increase the oven temperature to 200°C/400°F (fan), remove the lid, and cook for another 30 minutes until the potatoes are golden and crisp.
- Step 7: Remove from the oven and let rest for about 5 minutes before serving. Enjoy with some green vegetables for a complete meal.
Tips & Variations
- For extra flavor, add a splash of red wine to the stock mixture before baking.
- Try using sweet potatoes or a mix of potatoes for a different taste and color.
- If you prefer, use a slow cooker to cook the lamb and vegetables, then add the potato topping and crisp under the grill.
- Use gluten-free flour and Worcestershire sauce to make this recipe suitable for gluten intolerances.
Storage
Store leftover Lancashire Hot Pot in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until piping hot. For longer storage, freeze in a suitable container for up to 1 month; defrost thoroughly before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use beef instead of lamb?
Yes, beef chuck or shoulder can be used as a substitute, though the cooking time and flavor will vary slightly.
What is the best type of potato for this dish?
Floury potatoes like Maris Piper or Russet work best as they soften inside while crisping nicely on top.
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Traditional Lancashire Hot Pot Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
Description
Traditional Lancashire Hot Pot is a classic British stew featuring tender lamb cooked with onions, carrots, and herbs, topped with a crispy layer of thinly sliced potatoes. This comforting dish is slow-cooked in the oven to develop rich flavors and a golden, crispy crust, perfect for a cozy family meal.
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 potatoes such as Maris Piper)
Seasonings and Liquids
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 heaped tbsp plain (all-purpose) flour (gluten-free if required)
- 480 ml (2 cups) hot chicken or vegetable stock (or water with stock cubes; use gluten-free bouillon if needed)
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce (gluten-free if required)
- 1 tbsp melted butter (for brushing potatoes)
- 1/4 tsp dried thyme
Instructions
- Preheat Oven: Preheat your oven to 170°C (325°F) fan setting to prepare for slow cooking the hot pot.
- Brown the Lamb: Melt the butter and vegetable oil in a medium-sized casserole or saucepan over medium heat. Fry the lamb pieces until lightly browned on all sides, about 3-4 minutes. Remove the lamb and set aside.
- Cook Onions: In the same pan, add the sliced onions and cook for 3-4 minutes, stirring frequently, until softened and translucent.
- Add Lamb and Thicken: Return the lamb to the pan, sprinkle over the flour, and cook for about one minute to remove the raw flour taste.
- Add Liquids and Seasoning: Pour in the hot stock, add the bay leaves, salt, black pepper, and Worcestershire sauce. Stir to combine, bring the mixture to a gentle bubble.
- Bake Covered: Cover the pan with a lid and place it in the preheated oven. Cook for 30 minutes to allow flavors to meld and meat to tenderize.
- Add Carrots and Assemble: Remove the pan from the oven, stir in the carrot chunks. If desired, transfer the mixture to a 25 cm (10-inch) diameter pie or casserole dish.
- Top with Potatoes: Arrange the sliced potatoes on top of the stew in concentric circles from the outside edge to the center, creating an even layer.
- Brush and Season Potatoes: Brush the potato layer with melted butter and sprinkle the dried thyme evenly over the top. Cover the dish with a lid or foil.
- Bake Covered: Return the dish to the oven and bake covered at 170°C (325°F) fan for 1 hour, allowing the potatoes to cook through and the flavors to deepen.
- Crisp the Potato Topping: Increase oven temperature to 200°C (400°F) fan, remove the cover, and bake for another 30 minutes until the potato topping is golden brown and crispy.
- Rest and Serve: Remove the hot pot from the oven and let it rest for about 5 minutes before serving. Serve with green vegetables for a complete meal.
Notes
- The lamb shoulder or neck is preferred for its flavor and tenderness during slow cooking.
- Floury potatoes like Maris Piper create the best texture for the topping—crispy outside and soft inside.
- You can substitute vegetable stock for chicken stock to keep this dish suitable for those avoiding meat broth.
- For gluten-free adaptation, use gluten-free flour and Worcestershire sauce.
- Let the dish rest before serving to allow the hot pot to settle and make serving easier.
- Leftovers reheat well and flavors often improve the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: Lancashire hot pot, British stew, lamb hot pot, traditional hot pot recipe, slow cooked lamb, layered potato casserole
