Lancashire Hotpot Recipe

Lancashire Hotpot Recipe

Ingredients:

2 lbs lamb shoulder, cut into bite-sized pieces

2 tablespoons all-purpose flour

Salt and black pepper, to taste

4 tablespoons olive oil

2 onions, thinly sliced

2 cloves garlic, minced

2 cups beef or lamb stock

2 teaspoons Worcestershire sauce

1 teaspoon fresh thyme, chopped

1 bay leaf

4-5 large potatoes, peeled and thinly sliced

Additional fresh thyme for garnish

Instructions:

Prepare the Meat:

Toss the lamb pieces in flour seasoned with salt and pepper.

Heat half the olive oil in a heavy-based pot over medium-high heat. Brown the lamb in batches, then set aside.

Cook the Onions:

In the same pot, add the remaining oil and reduce the heat to medium. Add onions and garlic, cooking until soft and golden.

Layer the Ingredients:

Return the lamb to the pot. Add the Worcestershire sauce, chopped thyme, and bay leaf. Pour in enough stock to just cover the meat. Bring to a simmer.

Prepare the Potatoes:

Layer the thinly sliced potatoes on top of the lamb, overlapping them so they cover the surface completely. Brush the top layer with a little more olive oil and season with salt and pepper.

Bake the Hotpot:

Cover the pot with a lid or tightly with foil and place in a preheated oven at 350°F (175°C) for about 1.5 hours.

Remove the cover and increase the oven temperature to 400°F (200°C). Cook for another 30 minutes or until the potatoes are golden and crispy.

Serve:

Garnish with fresh thyme before serving. This dish is traditionally served directly from the pot.

This Lancashire Hotpot provides a comforting and filling meal, perfect for colder days.

It’s a simple dish with deep flavors from the slow-cooked lamb and onions, topped with a crispy potato crust.

Enjoy your culinary journey to the heart of traditional English cuisine!