Lancashire Hot Pot
Rich, hearty and steeped in tradition, Lancashire Hot Pot is a timeless British classic that’s perfect for winter eating. Tender lamb is stewed with onions and carrots and tucked beneath a golden, crispy layer of sliced potato.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 750 g diced lamb
- 2 brown onions, thinly sliced
- 1 tbsp plain flour
- 500 mL chicken stock
- 2 bay leaves
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 tbsp Worcestershire sauce
- 2 large carrots, peeled and cut into thick rounds
- 700 g potatoes, peeled and thinly sliced
- 1 tbsp unsalted butter, melted
How do I make it?
- Preheat oven to 180C.
- Add butter to a saucepan over medium heat. When butter has melted add olive oil and lamb and cook lamb until it is browned all over. Remove lamb from the pan and add onions. Cook onions until soft, about 5 minutes.
- Return lamb to the pan, then add flour and cook for 1 minute before adding chicken stock, bay leaves, salt, pepper, Worcestershire sauce, and carrots. Stir and bring to a simmer, then reduce heat, cover with a lid and cook for 30 minutes.
- Transfer mix to a casserole dish and arrange the sliced potatoes on top. Brush potatoes with melted butter, cover with a lid or foil and cook in the oven for 1 hour.
- Increase oven temperature to 200C and remove the lid, then cook for 30 minutes or until the potatoes are golden brown.
