This classic Lancashire Hotpot is a hearty and comforting dish from Northern England, perfect for cozy evenings. Traditionally made with lamb, onions, and topped with a golden layer of potatoes, this dish brings rustic flavors that warm the heart.
Ingredients
- 1.5 lbs (700g) lamb shoulder, cut into bite-sized pieces
- 2 large onions, thinly sliced
- 2-3 carrots, peeled and sliced
- 2.5 lbs (1.1 kg) potatoes, peeled and thinly sliced
- 2 cups (480 ml) lamb or beef stock
- 2 tbsp all-purpose flour
- 2 tbsp butter or dripping
- 1-2 bay leaves
- Salt and black pepper, to taste
- Fresh thyme (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the lamb: Season the lamb with salt and pepper. Heat 1 tbsp of butter in a large ovenproof dish or skillet over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.
- Sauté the onions: In the same dish, add the remaining butter and sauté the onions until soft and golden. Add the flour and cook for 1-2 minutes.
- Assemble the dish: Add the browned lamb and carrots to the dish with the onions. Pour in the stock, and add bay leaves and a sprinkle of thyme if desired.
- Layer the potatoes: Arrange the potato slices on top of the lamb mixture, overlapping them slightly. Season the top layer with salt and pepper.
- Bake: Cover the dish with a lid or foil and bake for 1.5 hours. Remove the cover and bake for an additional 30-45 minutes, or until the potatoes are golden and crispy.
- Serve: Let it rest for a few minutes before serving. Enjoy with a side of pickled red cabbage or crusty bread.
Let me know if you’d like any adjustments or additions!