Lancashire Hotpot
Cozy up with the ultimate comfort food—Lancashire Hotpot, a traditional British casserole that brings hearty, rustic flavors to your table. Tender lamb shoulder or neck fillet is slow-cooked to perfection with a medley of soft onions, sweet carrots, and aromatic thyme, all bathed in a rich Worcestershire-infused gravy. Topped with layers of thinly sliced potatoes, baked until golden and crispy, this dish strikes the perfect balance between savory indulgence and delicious simplicity. Perfect for a family dinner or a crowd-pleasing Sunday meal, Lancashire Hotpot is an easy-to-make, satisfying recipe that celebrates the essence of classic home cooking. Enjoy this historic Northern English favorite with a side of seasonal greens for a meal that’s as nutritious as it is comforting!
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Recipe Information
Ingredients
- 900 grams lamb shoulder or neck fillet
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 30 grams butter
- 2 large onions
- 2 medium carrots
- 1 tablespoon worcestershire sauce
- 500 milliliters lamb or beef stock
- 900 grams potatoes
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 160°C (320°F).
Cut the lamb into bite-sized chunks, removing excess fat. Toss the lamb pieces in a mixing bowl with the flour, salt, and black pepper until evenly coated.
Heat the vegetable oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring all sides are seared. Remove the lamb and set aside.
Reduce the heat to medium and add the butter to the same pan. Thinly slice the onions and carrots, then sauté them in the butter until softened and lightly golden, about 5 minutes.
Stir in the Worcestershire sauce, fresh thyme leaves, and stock to deglaze the pan. Bring the mixture to a simmer.
Return the browned lamb to the casserole dish and stir to ensure everything is evenly mixed.
Peel and slice the potatoes into thin rounds. Arrange them in overlapping layers across the top of the lamb mixture, like shingles, to fully cover the surface.
Dot the potato layer with butter and sprinkle a pinch of salt and pepper over the top for added flavor.
Cover the dish with a lid or tightly with foil and transfer it to the preheated oven. Bake for 1.5 hours.
Remove the lid or foil and increase the oven temperature to 200°C (400°F). Bake for an additional 30 minutes to turn the potato topping golden and crispy.
Remove from oven and let the Lancashire Hotpot rest for 10 minutes. Serve hot, garnished with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 40.6 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 8466 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
