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
