Traditional Lancashire Hot Pot Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 170C/325F (fan assisted) to prepare for slow cooking the lamb stew base.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
Find it online: https://kitchenbyrita.com/traditional-lancashire-hot-pot-recipe/
