A beloved British classic, Lancashire Hotpot is a rich, comforting stew featuring tender lamb shoulder and often lamb kidneys, slow-cooked with vegetables and topped with thinly sliced potatoes before baking to golden perfection. It’s the epitome of hearty pub fare, perfect for a chilly evening.
Lancashire Hotpot: A British Classic
A beloved British classic, Lancashire Hotpot is a rich, comforting stew featuring tender lamb shoulder and often lamb kidneys, slow-cooked with vegetables and topped with thinly sliced potatoes before baking to golden perfection. It's the epitome of hearty pub fare, perfect for a chilly evening.
Ingredients
- 500 g lamb shoulder diced
- 150 g lamb kidneys sliced (optional)
- 2 tbsp vegetable oil
- 2 large onions sliced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 1 tbsp plain flour
- 500 ml beef stock hot
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme chopped
- 2 large potatoes peeled and thinly sliced
- Salt to taste
- Black pepper to taste
- 2 tbsp butter melted
Instructions
- Preheat oven to 160°C (325°F). Season the diced lamb shoulder and sliced lamb kidneys generously with salt and pepper.
- Heat vegetable oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.
- Add sliced onions to the pot and cook until softened and translucent, about 5-7 minutes. Add carrots and celery and cook for another 5 minutes.
- Stir in the plain flour and cook for 1 minute, stirring constantly.
- Gradually pour in the hot beef stock, stirring constantly to prevent lumps. Bring to a simmer, then stir in the Worcestershire sauce and fresh thyme.
- Return the browned lamb and kidneys to the pot. Bring the mixture to a gentle simmer, then remove from heat.
- Arrange the thinly sliced potatoes in overlapping layers over the lamb mixture, covering the entire surface. Brush the potato topping with melted butter and season lightly with salt and pepper.
- Cover the casserole dish with a lid (or foil) and bake for 1 hour 30 minutes.
- Remove the lid (or foil) and continue to bake for another 30-45 minutes, or until the potatoes are golden brown and crispy, and the lamb is tender.
- Let the hotpot rest for 10-15 minutes before serving.
Notes
For extra flavor, brown the lamb in batches before adding to the pot. You can substitute beef for lamb if preferred. Serve with crusty bread and pickled red cabbage or a side of greens. Ensure your potatoes are sliced uniformly for even cooking and a beautiful presentation.
