Lancashire-Style Lamb Hotpot

Tender lamb and vegetables slowly baked beneath overlapping slices of crisp golden potato — a classic northern comfort dish.

Prep Time 25 mins

Cook Time 120 mins

Total Time 2 hrs 25 mins

Cooking Method: Baking, Slow Cooking

Cuisine: British

Courses: Dinner, Main Course

Difficulty: medium

Servings: 4

Description

Tender lamb and vegetables slowly baked beneath overlapping slices of crisp golden potato — a classic northern comfort dish.

Ingredients

700g diced lamb shoulder
2 tbsp plain flour
1 tbsp vegetable oil
2 onions, sliced
2 carrots, sliced
1 tbsp Worcestershire sauce
500ml lamb or beef stock
1 tsp thyme leaves
900g floury potatoes, peeled and thinly sliced
30g butter, melted
Salt and black pepper

Instructions

1
Heat the oven to 160°C fan.
2
Season the lamb, toss with flour and brown in the oil in batches.
3
Soften the onions and carrots for 5 minutes, then return the lamb.
4
Add Worcestershire sauce, stock and thyme and bring to a simmer.
5
Transfer to a casserole dish and arrange the potato slices over the top in overlapping layers.
6
Brush the potatoes with melted butter and season well.
7
Cover and bake for 75 minutes, then uncover, increase the oven to 190°C fan and bake for another 30-40 minutes until the potatoes are crisp and golden.

Note

For the best topping, slice the potatoes evenly and overlap them generously so the edges crisp while the centres stay tender.

Keywords: Lancashire hotpot, lamb hotpot, British lamb casserole

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