Lancashire Hotpot

Slow-cooked lamb and onions beneath an overlapping crown of sliced, golden potatoes.

TIME BREAKDOWN
Prep: 30 min
Cook: 2h 30m
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1kg lamb neck fillet, cubed
  • 2 tbsp plain flour, seasoned
  • 2 tbsp dripping or oil
  • 3 onions, sliced
  • 3 carrots, sliced
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tbsp Worcestershire sauce
  • 500ml lamb stock
  • 1kg potatoes, peeled and thinly sliced
  • 40g butter, melted
  • Salt and black pepper to taste

Method

  1. Toss the lamb in seasoned flour and brown in batches in the dripping. Set aside.

  2. Layer the lamb, onions, carrots and herbs in a casserole, seasoning each layer.

  3. Mix the stock with the Worcestershire sauce and pour over.

  4. Arrange the potato slices in overlapping layers on top. Brush with melted butter and season.

  5. Cover and cook at 160°C (140°C fan) for 2 hours.

  6. Remove the lid, increase to 200°C (180°C fan) and cook for 30 minutes until the potatoes are golden. Serve with pickled red cabbage.