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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
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2 cloves garlic, minced
2 cups beef or lamb stock
2 teaspoons Worcestershire sauce
1 teaspoon fresh thyme, chopped
1 bay leaf
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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.
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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:
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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!
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