Lancashire Hotpot – Slow-cooked lamb and potatoes.
Lancashire Hotpot is a classic British dish hailing from the northwest region of England. Synonymous with comfort food, this hearty stew is traditionally made with tender chunks of lamb or mutton, nestled among layers of sliced potato and onions. Slow-cooked for hours, the ingredients merge to create a succulent and flavorful meal. Carrots and a rich stock enhance the taste, while the top layer of potatoes crisps up to form a delightful crust. Often served with pickled red cabbage or beetroot, this dish offers warmth and satisfaction, especially in the colder months.
Embrace the hearty warmth of traditional English cuisine with this timeless recipe for Lancashire Hotpot. Hailing from the North of England, near Lancashire, this dish has been a beloved family favorite for generations. It’s a simple yet delectable lamb stew, crowned with a layer of crispy, golden potatoes. Perfect for a cozy night in, this meal is sure to satisfy your cravings for comfort food.
Ingredients:
- 500g diced lamb
- 1 tbsp butter
- 1 tbsp oil
- 2 brown onions, thinly sliced
- 1 heaped tbsp plain flour
- 500 ml hot chicken or lamb stock
- Salt and pepper, to taste
- 2 bay leaves
- A splash of Worcestershire sauce
- 3 medium-sized carrots, peeled and roughly chopped
- Potatoes, thinly sliced (enough to cover your casserole)
- Melted butter, for brushing
- Dried thyme, for sprinkling
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: Serves 4 to 6 people
Equipment:
- Frying pan
- Casserole dish
- Oven
- Aluminum foil
- Pastry brush
Instructions:
1. Preheat your oven to the appropriate temperature for slow cooking lamb (around 160°C/320°F).
2. In a frying pan, heat the butter and oil over high heat. Fry the diced lamb for 3 to 4 minutes until it's browned on all sides.
3. Transfer the browned lamb onto a plate, then add the thinly sliced onions to the pan. Cook them for 3 to 4 minutes until they soften.
4. Return the lamb to the pan with the onions. Sprinkle with the heaped tablespoon of plain flour, and stir to coat the meat evenly.
5. Gradually pour in the hot chicken or lamb stock, seasoning the mixture with salt, pepper, and add the bay leaves along with a splash of Worcestershire sauce.
6. Stir everything thoroughly and bring to a boil. Cover the pan with a lid or aluminum foil and place it in the oven. Let the mixture cook for 30 minutes.
7. While the mixture is in the oven, peel and roughly chop the carrots. Slice enough potatoes thinly to cover your casserole dish.
8. After the lamb has cooked for 30 minutes, take it from the oven and carefully pour the mixture into a casserole dish. Stir in the chopped carrots.
9. Arrange the thinly sliced potatoes on top of the lamb mixture in an overlapping pattern starting from the outer edge of the dish.
10. Brush the potato slices with melted butter and lightly sprinkle with dried thyme. Cover the dish with aluminum foil and place it back in the oven for an hour.
11. After an hour, remove the foil to allow the potatoes to crisp up. Increase the oven temperature to get a crispier top, and let it cook for a further 30 minutes until the potatoes are golden and crisp.
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Cooking Tip: For a deeper flavor, consider adding a dash of red wine to the lamb mixture before putting it in the oven.
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Enjoy a beautifully rustic Lancashire Hotpot brought to you by **Kitchen Sanctuary**. You can delve into more of their scrumptious dishes by visiting their YouTube channel at https://www.youtube.com/@Kitchensanctuary
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