Traditional Lancashire Hot Pot Recipe

Introduction

Lancashire Hot Pot is a classic British comfort dish, renowned for its tender lamb and rich, savory flavors. This hearty casserole features succulent meat and vegetables slow-cooked beneath a golden, crispy potato crust. Perfect for cozy dinners, it’s a satisfying meal that warms both heart and soul.

Ingredients

• 1 tbsp butter
• 1 tbsp vegetable oil
• 500 g (1.1 lbs) lamb (not too lean – neck or shoulder, cut into bite-size chunks)
• 2 brown onions (peeled and sliced thinly)
• 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/bouillon)
• 2 bay leaves
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce (gluten-free if needed)
• 3 medium carrots (peeled and cut into chunks)
• 680 g (1.5 lbs) potatoes (peeled and sliced 2-3mm thick, floury varieties like Maris Piper preferred)
• 1 tbsp melted butter (for brushing)
• 1/4 tsp dried thyme

Instructions

1. Step 1: Preheat the oven to 170°C/325°F (fan).
2. Step 2: Melt the butter and vegetable oil in a medium casserole or saucepan. Fry the lamb pieces until lightly browned all over, about 3-4 minutes. Transfer the lamb to a bowl.
3. Step 3: Add the sliced onions to the same pan and cook for 3-4 minutes, stirring regularly, until soft.
4. Step 4: Return the lamb to the pan, then stir in the flour and cook for 1 minute. Add the hot stock, bay leaves, salt, pepper, and Worcestershire sauce. Stir gently and bring to a simmer. Cover with a lid and cook in the oven for 30 minutes.
5. Step 5: After 30 minutes, stir in the carrot chunks. Transfer the mixture to a casserole or pie dish if not already using one. Arrange the potato slices over the top, starting from the outside edge and working toward the center.
6. Step 6: Brush the potato topping with melted butter and sprinkle with dried thyme. Cover with a lid or foil, then bake in the oven for 1 hour.
7. Step 7: Increase the oven temperature to 200°C/400°F (fan). Remove the lid or foil and bake for an additional 30 minutes until the potatoes are golden brown and crisp.
8. Step 8: Remove from the oven and let rest for about 5 minutes before serving. Pair with green vegetables for a complete meal.

Tips & Variations

• Use neck fillet lamb for the most tender, flavorful bites without it being too lean.
• For a gluten-free version, substitute plain flour with gluten-free flour and ensure Worcestershire sauce is gluten-free.
• Try adding a splash of red wine to the stock for extra depth of flavor.
• If you prefer a richer topping, mix grated cheese into the mashed potatoes before layering on top.

Storage

Store leftover hot pot covered in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C/320°F until heated through to maintain the crispness of the potato topping. You can also freeze the dish (without potatoes on top) for up to 2 months and add fresh potatoes when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb?

Yes, beef can be substituted for lamb. Choose a cut suitable for slow cooking, such as chuck or brisket, and adjust cooking times if necessary until tender.

What type of potatoes are best for the topping?

Floury or starchy potatoes like Maris Piper, Russet, or King Edward work best as they crisp up nicely and become fluffy when baked.

Traditional Lancashire Hot Pot Recipe

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4.9 from 398 reviews

A comforting and traditional British casserole featuring tender lamb, root vegetables, and a crispy potato topping, slow-cooked in the oven to develop rich, hearty flavors.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Meat and Base

• 1 tbsp butter
• 1 tbsp vegetable oil
• 500 g (1.1 lbs) lamb (preferably neck or shoulder), cut into bite-size chunks

Vegetables and Stock

• 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 like Maris Piper)
• 480 ml (2 cups) hot chicken or vegetable stock

Seasonings and Others

• 1 heaped tbsp plain (all-purpose) flour (use gluten-free if needed)
• 2 bay leaves
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce (gluten-free version if needed)
• 1 tbsp melted butter for brushing potatoes
• 1/4 tsp dried thyme

Instructions

1. Preheat oven: Preheat your oven to 170C/325F (fan assisted) to prepare for slow cooking the lamb stew base.
2. Brown the lamb and cook onions: In a medium casserole or saucepan, melt the butter with the vegetable oil over medium heat. Add the lamb chunks and fry for 3-4 minutes until lightly browned all over. Remove lamb to a bowl. Add the sliced onions to the pan and cook for 3-4 minutes, stirring regularly until softened.
3. Create stew base: Return the lamb to the pan with onions. Sprinkle the flour over the meat and vegetables and stir well, cooking for about 1 minute to remove raw flour taste. Gradually add the hot stock, stirring to combine. Add the bay leaves, salt, pepper, and Worcestershire sauce. Stir and bring the mixture to a gentle bubble.
4. Bake initial stew: Cover the pan with a lid and transfer it into the preheated oven. Cook for 30 minutes to let flavors meld and lamb to tenderize.
5. Add carrots and arrange potatoes: Remove from oven and stir in the carrot chunks. Transfer the stew to a 25cm diameter pie or casserole dish if not already in one. Layer the sliced potatoes on top from the outside inward, covering the stew completely.
6. Finish casserole with topping: Brush the potato layer with melted butter and sprinkle dried thyme evenly over the top. Cover with a lid or foil and return to the oven for 1 hour at 170C/325F (fan).
7. Crisp the potato topping: After 1 hour, increase oven temperature to 200C/400F (fan), remove the lid or foil, and cook uncovered for another 30 minutes until the potato layer is golden brown and crisp.
8. Rest and serve: Remove from oven and allow to rest for 5 minutes. Serve hot with some green vegetables for a classic meal.

Notes

• For a gluten-free version, substitute wheat flour with gluten-free flour and use gluten-free Worcestershire sauce and stock or bouillon.
• Neck or shoulder lamb cuts are preferred as they remain tender and flavorful after slow cooking.
• Choose floury potatoes like Maris Piper for the best texture in the topping.
• If you don’t have a casserole dish, a deep ovenproof dish will work fine for layering and baking.
• Resting the hot pot before serving helps the filling set slightly and makes it easier to serve.

Keywords: Lancashire Hot Pot, British Casserole, Lamb Stew, Traditional British Recipe