Ah, Lancashire Hotpot—a classic British comfort dish! It’s a slow-cooked stew of lamb and vegetables topped with sliced potatoes. Here’s a solid recipe you can make at home:
Ingredients (Serves 4–6)
- 1.5 lbs (700 g) lamb shoulder, cut into cubes
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 2 cups beef or lamb stock
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce (optional)
- 4–5 medium potatoes, peeled and thinly sliced
- 2 tbsp butter or oil for topping
Instructions
- Preheat oven: 325°F (160°C).
- Brown the lamb:
- Heat oil in a large ovenproof pot or casserole.
- Season lamb with salt and pepper, then brown on all sides. Remove and set aside.
- Cook the vegetables:
- In the same pot, sauté onions, carrots, and celery for 5–7 minutes until softened.
- Combine ingredients:
- Return lamb to the pot, add stock, thyme, and Worcestershire sauce.
- Bring to a simmer, then cover and transfer to the oven.
- Cook 1.5–2 hours until lamb is tender.
- Prepare potato topping:
- Arrange potato slices over the stew in overlapping layers.
- Dot with butter or drizzle with a little oil.
- Finish baking:
- Return uncovered to the oven and bake 30–40 minutes until potatoes are golden and crisp.
- Serve:
- Spoon hotpot into bowls and enjoy with pickles or crusty bread.
Tips:
- For extra flavor, add a few bay leaves or a splash of red wine to the stew.
- You can also mix lamb with beef if you prefer a milder taste.
If you want, I can give a shortcut slow-cooker version that’s even easier and still rich and tender. Do you want me to do that?
